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–+ servings
Completed Halloween veggie ghost platter ready to serve with dip

Halloween Ghost Veggie Platter Recipe

This Halloween Ghost Veggie Platter adds a fun, spooky touch to your party while offering a healthy option amidst the treats. Simple to make with fresh veggies like cauliflower and bell peppers, it's a festive and wholesome addition that even kids will love!
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Course: Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 363kcal
Author: Anne Carter
Servings: 6

Equipment

  • Large round platter
  • Sharp Knife
  • Cutting Board
  • Small bowl (for dip or goat cheese)
  • Spoon (for spreading dip/cheese)
  • Serving tongs or hands (for arranging veggies)

Ingredients

  • 2 pounds baby carrots
  • 1 English cucumber
  • 1 bag mini sweet peppers
  • Small candy eyes
  • Dip of choice

Instructions

  • Arrange baby carrots around the edge of a round platter.
    Platter with neatly arranged baby carrots for Halloween veggie ghost platter
  • Cut a few inches off the end of a cucumber, then slice that piece in half to create a pumpkin stem.
    Cut cucumber stem prepared for Halloween veggie platter pumpkin decoration
  • Slice the remaining cucumber into rounds. Cut three rounds into triangles for eyes and a nose.
    Cucumber slices prepped to create ghost facial features for Halloween platter
  • Arrange cucumber rounds in a semicircle for the ghost's mouth, placing the triangles for the eyes and nose.
    Cucumber slices forming a ghost face on Halloween veggie platter
  • Slice mini sweet peppers in half, following their grooves to create ghost shapes, adjusting with a knife if needed.
    Mini sweet peppers sliced into spooky ghost shapes for veggie platte
  • Dip the back of candy eyes into dip or goat cheese, then place on the peppers for eyes. For a mouth, flip the eye backward.
    Candy eyes placed on mini sweet pepper ghosts for Halloween veggie platter

Nutrition

Calories: 363kcal | Carbohydrates: 85.7g | Saturated Fat: 0.3g | Trans Fat: 1.5g | Potassium: 7.8mg | Fiber: 29.9g | Sugar: 48.3g