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Halloween veggie tray with spider web dip, carrots, cucumbers, broccoli, peppers and olives

Halloween Veggie Tray with Spider Web Dip

A colorful Halloween veggie tray with creamy green herb dip, a Greek yogurt spider web and simple pumpkin, skeleton and monster variations.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cups baby carrots
  • 3 cups broccoli florets
  • 2 English cucumbers sliced
  • 2 orange bell peppers cut into strips
  • 6 celery ribs cut into sticks
  • 2 cups cherry tomatoes
  • 1/2 cup pitted black olives
Green herb dip
  • 1 1/2 cups plain Greek yogurt
  • 4 oz cream cheese softened
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped fresh dill
  • 2 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp fine salt plus more to taste
  • 1 to 2 tbsp cold water only if needed
Spider web
  • 3 tbsp plain Greek yogurt
  • 1 tsp water as needed
  • 2 large pitted black olives

Method
 

  1. Wash and thoroughly dry the vegetables. Cut them into bite-size pieces.
  2. Blend the Greek yogurt, cream cheese, lemon juice, herbs, garlic powder, onion powder and salt until smooth. Add cold water one teaspoon at a time only if the dip is too thick.
  3. Transfer the dip to a wide, shallow bowl and smooth the surface.
  4. Mix three tablespoons of Greek yogurt with enough water to make it pipeable. Pipe a center dot and three or four circles over the dip.
  5. Drag a toothpick from the center outward at even intervals to form a web.
  6. Make a spider with one olive half for the body and thin olive strips for eight legs.
  7. Place the dip on a large platter and arrange the vegetables in colorful clusters around it. Refrigerate until serving.

Notes

Prepare the dip up to two days ahead and the cut vegetables up to one day ahead. Store them separately.
Keep the tray refrigerated until serving.
Do not leave perishable dip and cut vegetables at room temperature for more than two hours.
Remove small olive decorations before serving to young children.