Veggie Platter Spooky Halloween (Printer-Friendly)
A colorful Halloween veggie platter with a playful vegetable witch and herb dip for a healthy, festive snack.
# List of Ingredients:
→ Herb Dip
01 -
3 cups loosely packed baby spinach
02 -
1 cup loosely packed fresh Italian parsley leaves
03 -
2 scallions, trimmed and chopped
04 -
1/4 cup loosely packed fresh dill fronds
05 -
2 tablespoons fresh lemon juice
06 -
2 tablespoons extra-virgin olive oil
07 -
1 cup sour cream
08 -
4 ounces cream cheese, at room temperature
09 -
1 teaspoon kosher salt
10 -
Freshly ground black pepper, to taste
→ Vegetable Witch
11 -
Kosher salt, for boiling water
12 -
1 bunch thin asparagus, tough stems trimmed
13 -
4 ounces green beans, stem ends trimmed
14 -
1 head broccoli, separated into small florets
15 -
2 thin radish slices
16 -
2 thin cherry tomato slices
17 -
2 very small baby spinach leaves
18 -
1 purple carrot, peeled
19 -
Handful microgreens or baby arugula
20 -
3 Persian cucumbers, sliced crosswise
21 -
1 thin baby bell pepper slice, crosswise
22 -
Rainbow baby carrots, celery sticks, cauliflower florets, or assorted raw vegetables for dipping
# Preparation Steps:
01 -
Combine spinach, parsley, scallions, dill, lemon juice, and olive oil in a food processor. Process until smooth. Add sour cream, cream cheese, kosher salt, and black pepper. Process until smooth. Transfer to a serving bowl and refrigerate up to 1 day.
02 -
Bring a large pot of salted water to a boil and prepare an ice bath. Blanch asparagus for about 2 minutes until bright green; transfer to ice bath and dry. Repeat with green beans.
03 -
On a large cutting board, arrange broccoli florets in an inverted triangle to form the face base. Place radish slices for eyes, top with cherry tomato slices for eyeballs, and add baby spinach leaves above for eyebrows. Cut a 2-inch length from carrot point for the nose and a thin bias slice for the mouth; arrange these on the face.
04 -
Position green beans vertically on each side of the face as hair. Form a triangle hat at the top of the face using the longest asparagus spears; trim remaining spears to create a crooked hat point on the top left. Gather microgreens or arugula at the hat’s top for bangs.
05 -
Arrange cucumber slices horizontally to make the hat’s brim, allowing bangs to peek out. Cut a thin lengthwise slice of carrot to form a hat band and place the baby bell pepper slice as a buckle at the center.
06 -
Surround the witch composition with rainbow baby carrots, celery sticks, cauliflower florets, and other raw vegetables for dipping alongside the herb dip.
# Additional Suggestions:
01 -
The herb dip can be prepared a day in advance to enhance flavors.