Save This festive Skeleton Veggie Platter with a gooey avocado dip turns snack time into a playful party center. Kids love making their own edible skeletons and grownups always comment on how fresh and creamy the dip is. If you want a crowd pleasing appetizer that feels both healthy and whimsical this has become my go to.
The first time I made this my nephews practically raced each other for the broccoli hands and the avocado dip is always the first bowl empty no matter how many batches I prepare
Ingredients
- English cucumber slices: for the skeleton’s structure fresh and crunchy when picked firm
- Carrots: peeled and cut for arms and legs choose bright orange for best effect
- Red bell pepper: sliced for bold color ribs pick heavy crisp peppers for sweetness
- Yellow bell pepper: adds another layer of color a sweet mellow contrast to red
- Cherry tomatoes: little joints and bright eyes choose plump glossy tomatoes for juiciness
- Cauliflower florets: make sturdy shoulders and the skeleton’s skull pick tight white heads
- Broccoli florets: round out the hands and feet deep green tips bring earthy flavor
- Snap peas: add snappy texture buy pods that are crisp and unblemished
- Black olives: bring the face to life use deep glossy olives for best taste
- Radishes: for rosy cheeks and funny nose look for smooth skin and firm flesh
- Celery sticks: make long bones and add cool crunch choose stalks with fresh leaves
- Gooey Avocado Dip: Ripe avocados for smooth creamy base choose avocados that yield gentle pressure plain Greek yogurt gives tang and richness go for full fat unless dairy free fresh lime juice brightens the dip squeeze right before mixing for zing minced garlic brings subtle heat fresh cloves win over jarred every time olive oil lends silkiness and healthy fat pick good quality extra virgin chopped cilantro for herbal punch use leaves not stems for soft texture ground cumin gives warmth and depth freshly ground if you can salt and black pepper dial in the flavors sprinkle just before serving for balance
Instructions
- Prep the Vegetables:
- Wash every veggie carefully to preserve color and crunch. Peel carrots and radishes until their skin shines. Slice and cut each piece as described for skeleton parts. Sorted veggies in separate bowls make arrangement easy.
- Shape the Skeleton:
- Lay out a large serving platter and start with cucumber slices as the spine. Branch out carrot and celery sticks like arms and legs. Build ribs and pelvis with bell pepper strips. Arrange cauliflower as wide shoulders and hips for real skeleton effect. Dot cherry tomatoes and radish rounds for elbows knees and joints. Broccoli florets create bushy hands and feet. Black olives add dramatic eyes and silly features.
- Form the Skull:
- Take cauliflower florets and cluster them at the top head of the skeleton or fill a small bowl with avocado dip and set it as the skeleton’s head.
- Prepare Avocado Dip:
- Halve the avocados and scoop flesh into a medium bowl. Mash thoroughly using a fork for some chunky texture. Stir in Greek yogurt until smooth. Add garlic lime juice olive oil chopped cilantro cumin salt and pepper. Mix well until fully blended.
- Serve and Enjoy:
- Spoon the avocado dip into a bowl if not already as the skull. Place it at the top of the platter or on the side. Present immediately for brightest colors or wrap tightly and chill until ready to serve.
Save My favorite part is always the avocado dip with lime and cilantro. The first time our family tried it we ended up doubling the dip and using it for sandwiches the next day. Kids love seeing who can make the funniest skeleton face using olives and radishes.
Storage Tips
Keep extra platter veggies in an airtight container in the fridge for up to two days. For the avocado dip press a layer of wrap directly over the surface and store chilled overnight to slow browning. If making ahead always add radishes and tomatoes last for signature crunch.
Ingredient Substitutions
Swap Greek yogurt for any unsweetened plant based yogurt if you need dairy free. Use green onions instead of garlic for milder flavor. Try homemade hummus in place of avocado dip for a chickpea twist. For extra protein sprinkle roasted chickpeas along the skeleton.
Serving Suggestions
Set the skeleton platter center stage at kids’ parties or holiday tables. Serve with pita chips or whole wheat crackers. Pair with sparkling lemon water for grownup gatherings or tuck pita bread triangles around the rib cage for bonus bites.
Cultural and Historical Context
Vegetable platters have always marked celebration feasts across cultures adding playful shapes like skeletons is a very modern trend that gets kids involved in cooking. Avocado dips like guacamole have roots in Mexican cuisine but adding yogurt and cumin gives a creamy Mediterranean style suited to all ages.
Save Making this platter is genuinely a highlight at family gatherings. Even skeptical eaters dive right in and it brings so many smiles to the table.
Recipe FAQs
- → How do I arrange vegetables into a skeleton shape?
Use cucumber slices for the spine and limbs, bell peppers for ribs and pelvis, carrots and celery for arms and legs, and position other veggies as joints, hands, feet, and facial details.
- → Can I make the avocado dip dairy-free?
Yes, substitute Greek yogurt with a plant-based yogurt for a creamy, dairy-free dip that suits vegan diets.
- → What vegetables work best for this platter?
Cucumber, carrots, bell peppers, cherry tomatoes, cauliflower, broccoli, snap peas, olives, radishes, and celery work well for color, shape, and flavor variety.
- → Can I prepare this ahead of time?
Yes, you can prep and arrange vegetables ahead. Store them covered in the fridge and add the dip just before serving to maintain freshness.
- → What tools will I need for assembly?
You'll need a large serving platter, sharp knife, cutting board, mixing bowl, spoon or fork for mashing, and a small bowl for the dip.
- → How can I add extra crunch?
Serve the veggie skeleton with pita chips or crackers on the side for added texture and crunch.