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Ghost Veggie Platter

The Ghost Veggie Platter features fresh vegetables like carrots and cucumbers cut into ghostly shapes, decorated with creamy dips such as hummus or ranch. Small edible details like black olive eyes add character, creating a playful and colorful healthy snack presentation. The final display resembles a spooky haunted scene with crispy, crunchy textures and humorous ghost faces.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large carrots peeled and sliced into ghost shapes
  • 2 medium cucumbers cut into ghost shapes
  • 1 cup hummus or ranch dressing for dipping and face decoration
  • 1/4 cup black olives sliced to create eyes

Equipment

  • Cutting board
  • Sharp knife
  • Serving Platter

Method
 

  1. Start by peeling the carrots and cucumbers. Use a ghost-shaped cookie cutter or freehand cut to shape the vegetables into ghost figures.
  2. Arrange the shaped vegetables on a serving platter, keeping them spaced out to look like friendly ghosts roaming your table.
  3. Spoon dollops of hummus or ranch dressing over the top of each vegetable ghost, spreading slightly to form a smooth, ghostly face.
  4. Slice black olives into small rounds and place them as eyes on each vegetable ghost, pressing gently to secure them in place.
  5. Check that all ghosts have eyes and faces, adjusting as needed. Optionally, use edible markers to draw spooky facial expressions or add cheese cutouts for more detailed faces.
  6. Serve immediately, allowing everyone to pick up the crunchy vegetables and enjoy the playful, spooky presentation.

Notes

For extra fun, add small peppercorns or cherry tomatoes for eyes or mouth details. Keep the vegetables chilled until serving to maintain crunch.