Back to Health Feed Home

Veggie Skeleton Dip

Have a healthy Halloween party with this fun Veggie Skeleton Dip. The dip can be made in minutes, and while it's chilling in the fridge, the kids can help you build the "skeleton"!

Ingredients

Dip:
12 oz 1/3-less-fat cream cheese, softenened
1/2 cup nonfat buttermilk
3 tsp chopped fresh dill
3 small garlic cloves, minced fine
3/4 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
 
Veggie Skeleton:
5 fresh mushrooms, sliced
1/2 cucumber, sliced
1 red bell pepper, sliced
1/4 yellow bell pepper, sliced
4 baby carrots, cut in half lengthwise and horizontally
2 celery stalks
1/2 cup broccoli florets
2 pitted black olives slices
 

Preparation

In a bowl, combine cream cheese, buttermilk, dill, garlic, onion powder, salt and pepper. Cover with plastic wrap and keep chilled while assembling the veggie skeleton.

On a platter, arrange mushroom slices about halfway down the platter to make the “hips” of the skeleton. Starting at the top center of the mushrooms, arrange a row of cucumber slices going up to make the “torso” of the skeleton. Arrange about 5 slices of red bell pepper on each side of the cucumber slices to make the “ribs” of the skeleton. Arrange 2 yellow bell pepper slices to make the “shoulders” of the skeleton.

Arrange 2 baby carrots on each side of the red bell pepper “ribs” to make the “arms” of the skeleton. Arrange celery stalk pieces coming out from the bottom of the mushrooms to make the upper “legs” of the skeleton. Arrange red and yellow bell pepper slices under the celery slices to make the bottom part of the “legs” of the skeleton. Arrange 4 small broccoli florets to make the “hands” and “feet” of the skeleton.

Serve the dip in a small white bowl and place it at the top of the skeleton to make the “head” of the skeleton. Decorate the dip with olive slices for the “eyes” and broccoli florets for the “hair.”

Nutrition Facts

Serving Size: 2 Tbsp dip

Calories: 51; Fat: 4g; Saturated Fat: 2g; Cholesterol: 12mg; Sodium: 70mg; Carbohydrates: 2g; Fiber: 0g; Protein: 2g


Copyright 2016-2019 © Baldwin Publishing, Inc. All rights reserved.  Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
Learn more about Baldwin Publishing Inc. editorial policyprivacy policy, ADA compliance and sponsorship policy.
No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.