Halloween Veggie Spooky Witch (Ready-to-Print Version)
Fun Halloween tray with fresh veggies arranged as a spooky witch, paired with a creamy herb dip.
# What You’ll Need:
→ Herb Dip
01 -
3 cups loosely packed baby spinach
02 -
1 cup loosely packed fresh Italian parsley leaves
03 -
2 scallions, trimmed and chopped
04 -
1/4 cup loosely packed fresh dill fronds
05 -
2 tablespoons fresh lemon juice
06 -
2 tablespoons extra-virgin olive oil
07 -
1 cup sour cream
08 -
4 ounces cream cheese, at room temperature
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Vegetable Witch and Platter
11 -
Kosher salt, for blanching
12 -
1 bunch thin asparagus spears, tough stems trimmed
13 -
4 ounces green beans, stem ends trimmed
14 -
1 head broccoli, cut into small florets
15 -
2 thin slices radish
16 -
2 thin slices cherry tomato
17 -
2 very small baby spinach leaves
18 -
1 purple carrot, peeled
19 -
Handful microgreens or baby arugula
20 -
3 Persian cucumbers, sliced crosswise
21 -
1 thin crosswise slice baby bell pepper
22 -
Rainbow baby carrots, celery sticks, and cauliflower florets for dipping
# Step-by-Step Guide:
01 -
Combine baby spinach, Italian parsley, scallions, dill, lemon juice, and olive oil in a food processor; blend until smooth. Add sour cream, cream cheese, 1 teaspoon kosher salt, and freshly ground black pepper; process to a smooth consistency. Transfer to a bowl and refrigerate up to 1 day.
02 -
Bring a large pot of salted water to a boil. Add asparagus and simmer about 2 minutes until bright green. Immediately transfer to an ice bath to halt cooking. Drain and pat dry.
03 -
Add green beans to the boiling water and cook for 2 minutes until bright green. Transfer to ice bath, drain and pat dry.
04 -
On a large cutting board or platter positioned with short side facing you, arrange broccoli florets in an inverted triangle shape to form the face. Place radish slices as eyes, topping each with a cherry tomato slice as eyeballs. Position baby spinach leaves above each eye as eyebrows.
05 -
Cut a 2-inch section from the pointed end of the carrot for the nose; slice remaining carrot on the bias into a thin piece for the mouth. Arrange both on the face accordingly.
06 -
Position green beans vertically on either side of the face to represent hair. Arrange longest asparagus spears in a triangle above the face to create the witch’s hat, trimming some spears to form a crooked point at the top left. Cluster microgreens or arugula at the top of the face for bangs.
07 -
Lay Persian cucumber slices horizontally over the microgreens to form the hat’s brim. Cut a thin lengthwise slice of carrot, trim to create a hat band, and place a baby bell pepper slice in the center to simulate the buckle.
08 -
Arrange rainbow baby carrots, celery sticks, and cauliflower florets around the witch figure to complete the platter. Serve alongside the chilled herb dip.
# Handy Tips:
01 -
The dip can be prepared up to one day in advance for convenient assembly.