This is the perfect easy, healthy, and quick Halloween veggie tray! Even better, this spooky vegetable Halloween appetizer only takes a few minutes to assemble.
Halloween Veggie Tray
Looking for Halloween veggie tray ideas or a healthy Halloween appetizer? This is the perfect fun and spooky platter for you!
It’s fun and easy to assemble, and would be great to put together with kids.
Whether it’s for a crowd, the office, or a party, this cold platter with a carrot pumpkin and sweet pepper ghosts is sure to be a hit.
Healthy Halloween Party Food
As much as I love all the fun Halloween treats, they all tend to have a lot of sugar.
I like serving something healthy and fresh at every party to balance out all of the heavier holiday foods. This is the perfect platter if you’re looking for something festive to serve other than candy.
What Vegetable Dip Should I Use?
If you’re looking for something super easy and quick, use your favorite creamy bottled dressing. Ranch and dill dressing are both great here!
If you’d like to use a homemade dressing, my Cilantro Lime Sauce and my Chipotle Sauce would both be delicious dips for this recipe. Guacamole, my 2-Minute Avocado Yogurt Dip, or my Low Carb Hummus would also make great options.
How to Make this Dairy Free or Vegan
To make this platter plant based, you’d need to use a vegan dip. You could either use a store bought one or a homemade one. My favorites are made with hemp seeds – this Vegan Onion Dip is so delicious!
This veggie tray is naturally vegetarian and gluten free (assuming you use a certified gluten free dip).
How to Make a Halloween Vegetable Platter
It’s so simple!
To make the Jack-o’-Lantern: Start by plating the baby carrots on a round platter. Next, cut off the end of the cucumber and cut it in half lengthwise to use as the pumpkin stem. Slice the remaining cucumber into rounds. Take three of the rounds and cut them into triangles to use for the eyes and nose. Use the cucumber rounds to make the mouth.
To make the ghosts: Slice the mini sweet peppers in half, following the natural grooves of the pepper to get the best “ghost shape”. You may have to cut a little bit of a swoop before the tail in some of the peppers with the tip of your knife.
To attach the eyes, dip the back of each candy eye into the dip you’re serving the platter with, then place it on the pepper to make the eyes (a little dab of goat cheese works, too). To make a mouth, simply put the eye on backwards (with the eye side facing the pepper and the blank side facing out).
If you try this recipe, please let me know what you thought in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Halloween Veggie Tray
This is the perfect easy, healthy, and quick Halloween veggie tray! Even better, this spooky vegetable Halloween appetizer only takes a few minutes to assemble.
Ingredients
- 2 pounds baby carrots
- 1 English cucumber
- 1 bag mini sweet peppers
- Small candy eyes
- Dip of choice
Instructions
- Plate the baby carrots on a round platter.
- Cut off the end of the cucumber with the stem a few inches from the tip. Cut this piece in half lengthwise to use as the pumpkin stem.
- Slice the remaining cucumber into rounds. Take three of the rounds and cut them into triangles to use for the eyes and nose.
- Spread cucumber rounds in a semicircle across the bottom to make the mouth, and place the triangles in the eyes and nose positions.
- Slice the mini sweet peppers in half, following the natural grooves of the pepper to get the best “ghost shape”. You may have to cut a little bit of a swoop before the tail in some of the peppers with the tip of your knife.
- One at a time, dip the back of the candy eyes into the dip you’re serving the platter with, then place it on the pepper to make the eyes (a little dab of goat cheese works, too). To make a mouth, simply put the eye on backwards (with the eye side facing the pepper and the blank side facing out).
Notes
I used 2 medium bags of baby carrots for this recipe. I didn’t use a large bag because the carrots themselves were noticeably larger in the larger bag. Smaller carrots are better for this recipe.
If you see small pickling cucumbers at the store, I think they would work even better than English cucumbers. I used an English cucumber because it’s what was available at the store I went to.
Nutrition Information:
Amount Per Serving: Calories: 363Total Fat: 1.5gSaturated Fat: 0.3gTrans Fat: 0gCarbohydrates: 85.7gFiber: 29.8gSugar: 48.2gProtein: 7.8g
Nutrition information isn’t always accurate. This only takes into account the baby carrots and English cucumber (it does not include dip or the pepper ghosts).
Try making this yummy Halloween veggie tray for the perfect Halloween appetizer, party food, finger food, or hors d’oeuvre!
