
This Halloween veggie tray doubles as a playful centerpiece and a healthy snack for any spooky gathering. The witch’s face, made from fresh vegetables, brings a fun creativity to your party spread while the creamy green herb dip adds a delightful freshness that complements the crisp veggies. It’s a festive way to get everyone nibbling on something good for them without sacrificing the holiday vibe.
I first made this for a Halloween party when my kids wanted something festive and healthy. Now every year, they get excited to help assemble the witch’s face and pick their favorite crudités from the platter.
Ingredients
- Baby spinach: for the dip adds vibrant color and a mild leafy flavor choose firm bright green leaves
- Italian parsley and dill: for fresh herbal notes pick bunches with crisp stems and no yellowing
- Scallions: for a mild onion punch look for firm white bulbs and dark green tops
- Lemon juice and extra virgin olive oil: to brighten and smooth the dip
- Sour cream and cream cheese: provide the creamy base use full fat for richer flavor and better texture
- Kosher salt and black pepper: to season and balance the flavors
- Asparagus and green beans: blanched until bright and tender for the witch’s hat and hair fresh and firm stalks work best
- Broccoli florets: form the face pick tight compact heads without yellowing
- Radish and cherry tomato slices: create the eyes aim for firm brightly colored vegetables
- Carrot: for the nose mouth and hat band select bright orange and firm carrots
- Microgreens or baby arugula: for the witch’s bangs pick vibrant leaves with no wilting
- Cucumbers: sliced for the hat brim fresh crisp cucumbers with firm skin work best
- Baby bell pepper slice: for the hat buckle look for vibrant color and smooth skin
- Rainbow baby carrots celery sticks cauliflower florets or other favorite veggies: for dipping and filling the platter
Instructions
- Sauté the Aromatics:
- This step is mentioned in guidance only For this recipe start with preparing the dip
- Prepare the Herb Dip:
- Combine the baby spinach Italian parsley scallions dill lemon juice and olive oil in a food processor and process until smooth Add sour cream cream cheese kosher salt and freshly ground black pepper process again to achieve a creamy smooth texture Transfer the dip to a serving bowl and refrigerate while you create the vegetable witch or up to one day in advance
- Blanch and Cool the Vegetables:
- Bring a large pot of salted water to a boil and have an ice bath ready to stop the cooking process Blanch the asparagus until bright green about two minutes Remove with a slotted spoon and quickly place them into the ice bath Pat dry with a kitchen towel Repeat the process with the green beans
- Arrange the Witch’s Face:
- Lay a large cutting board or serving platter with the short side facing you Arrange broccoli florets in a wide inverted triangle to form the witch’s face shape Place two radish slices on the broccoli for eyes and top those with cherry tomato slices for the eyeballs Place one baby spinach leaf above each eye for eyebrows
- Create Facial Features:
- Cut a two inch piece from the narrow end of the carrot for the nose Then slice a thin piece from the remaining carrot on the bias for the mouth Arrange both pieces on the broccoli face to give the witch a quirky expression
- Add Hair and Hat Details:
- Position the green beans pointy side down along each side of the face to mimic hair strands Create a large triangle with the longest asparagus spears above the face to make the witch's hat Use trimmed asparagus pieces to make a crooked peak on the hat’s top left
- Add Hats and Finishing Touches:
- Gather microgreens or baby arugula and place them at the top of the face to mimic bangs Layer cucumber slices horizontally as the brim of the hat so the green leaves peek out from underneath Use a thin lengthwise carrot slice trimmed to make a band across the hat Place the baby bell pepper slice in the center of the carrot hat band to resemble a buckle
- Fill the Platter:
- Surround the witch with rainbow baby carrots celery sticks cauliflower florets or your favorite vegetables to complete a colorful abundant veggie tray Serve alongside the chilled herb dip

I love how the broccoli makes an excellent sturdy base for the witch’s face while the green beans elegantly frame it like wild hair. Every year my kids giggle assembling the face and trying to make it as spooky or silly as possible.
Storage Tips
Store any leftover herb dip in an airtight container in the refrigerator for up to three days Keep the prepared vegetable components separately if you want to maintain maximum crispness for the next day Cover the assembled veggie tray tightly with plastic wrap and consume within 24 hours for the best freshness
Ingredient Substitutions
Kale or Swiss chard can replace the baby spinach and parsley in the dip for a deeper green color and an earthier flavor profile Greek yogurt can substitute some or all of the sour cream for a lighter tangier option For the vegetables thinly sliced bell peppers or snap peas work well if you want to swap out green beans or asparagus
Serving Suggestions
This witch veggie tray fits perfectly with other spooky treats like pumpkin hummus or baked pumpkin seeds To keep it light but festive pair with sparkling water infused with citrus or a seasonal herbal iced tea For a party add a few gluten free crackers or pita chips for dipping alongside the vegetables

This festive veggie witch is an easy centerpiece that invites guests to nibble and have fun. Make the dip a day ahead to streamline party day prep.
Your Recipe Questions Answered
- → What vegetables are used to create the witch?
The witch is made using broccoli florets, radish slices for eyes, cherry tomato slices as eyeballs, spinach leaves for eyebrows, a carrot nose and mouth, green beans as hair, and asparagus for the hat. Microgreens and baby bell pepper add finishing touches.
- → How is the creamy green dip prepared?
The dip combines fresh baby spinach, parsley, scallions, dill, lemon juice, and olive oil processed until smooth. Sour cream and cream cheese are then blended in, seasoned with salt and pepper for a creamy and fresh herb flavor.
- → Can the dip be made ahead of time?
Yes, the herb dip can be prepared up to a day in advance and refrigerated, allowing the flavors to meld beautifully.
- → How do I keep the vegetables bright and fresh?
Blanch asparagus and green beans briefly in boiling salted water, then cool immediately in ice water to retain bright color and crisp texture before arranging.
- → What vegetables can I substitute or add to the tray?
Feel free to include rainbow baby carrots, celery sticks, cauliflower florets, or other favored raw veggies to complement the arrangement and dip.