Description
A spooky veggies plate that’s fun, festive, and actually gets eaten. This no-cook Halloween veggie platter is packed with crisp, colorful produce, “eyeball” tomatoes, ghostly cauliflower, and witch-finger carrots—plus creamy hummus and ranch for dipping. It’s the healthier party tray you can throw together fast, perfect for trick-or-treat night, school gatherings, or pre-party snacking.
Ingredients
2 cups (10 oz) baby carrots — for witch “fingers”
2 medium cucumbers, sliced (about 3 cups) — cool green contrast
2 cups (10 oz) cherry tomatoes — for creepy “eyeballs”
4 oz fresh mozzarella pearls — eyeball centers
1/2 cup sliced black olives — pupils and ghost eyes
3 cups (12 oz) cauliflower florets — ghost bodies
3 cups (12 oz) broccoli florets — spooky forest filler
1 large red bell pepper — jack-o’-lantern rings
1 large yellow bell pepper — jack-o’-lantern rings
24 pretzel sticks — mini broom handles
24 almond slices — fingernails for carrot “fingers” (omit for nut-free)
2 tbsp cream cheese — edible “glue” for almond nails (optional)
1 1/2 cups hummus — savory dip
1 cup ranch dip — classic kid-friendly dip
2 tbsp balsamic glaze — optional “bloodshot” drizzle for eyeballs
1/4 cup fresh parsley or cilantro, chopped — garnish
Instructions
1. Prep the veggies: wash and thoroughly dry everything so it stays crisp on the platter.
2. Slice the cucumbers into 1/4-inch rounds. Core the bell peppers, slice into rings, and trim tiny triangle eyes and mouths to make jack-o’-lanterns.
3. Make tomato “eyeballs”: halve the cherry tomatoes. Nestle a mozzarella pearl on each half, then top with a sliced olive round for the pupil. If needed, secure with a tiny dab of cream cheese.
4. Create cauliflower “ghosts”: stand medium florets upright and press in two tiny olive bits as eyes.
5. Carve carrot “witch fingers”: trim carrots into 3–4 inch pieces. Shave a small flat “nail bed” on one end and press on an almond slice with a dab of cream cheese. Score a few shallow knuckle lines with a paring knife.
6. Arrange the base: place hummus and ranch in small bowls (your “cauldrons”). Set them on a large platter or sheet pan lined with parchment.
7. Build the scene: fan bell pepper jack-o’-lanterns and cucumbers around the dips. Tuck in broccoli and cauliflower to fill gaps. Add the carrot fingers reaching toward a dip bowl.
8. Add the spooky accents: perch tomato eyeballs facing outward. Slide pretzel sticks in clusters for “brooms.” Drizzle a little balsamic glaze on a few eyeballs to make them look bloodshot.
9. Garnish and chill: sprinkle chopped parsley for a pop of green. If making ahead, cover tightly and refrigerate up to 6 hours.
10. Serve: set out small tongs or toothpicks and remind guests the plastic spiders (if using) are décor only—no nibbling!
Notes
Make it vegan: use dairy-free mozzarella or skip cheese; choose vegan ranch or double the hummus.
Nut-free option: skip almond “nails.” A triangle of red bell pepper or a sunflower seed works great.
Gluten-free: use gluten-free pretzel sticks or omit pretzels.
Make-ahead: prep veggies up to 24 hours in advance; assemble platter up to 6 hours ahead. Add cucumbers and drizzle balsamic just before serving.
Storage: cover leftovers and refrigerate up to 2 days. Keep dips separate for best texture.
Variations: add purple cabbage “bat wings,” radish “eyeballs,” or snap peas for extra green.
Scaling: for a crowd of 20, double all ingredients and use two platters.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150 g)
- Calories: 110
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
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