Skeleton Veggie Crudités with Ranch
Equipment
- Cutting board
- Sharp knife
- Serving platter
- Small bowl
Ingredients
- 4 large carrots, cut into thin sticks
- 4 celery stalks, cut into thin sticks
- 1 yellow bell pepper, cut into strips
- 1 cucumber, cut into rounds and half-moons
- 2 cups broccoli florets
- 1 cup ranch dressing
Instructions
- Wash all vegetables under cold water and pat them dry with a clean towel.
- Cut the carrots and celery into sticks of similar length to form the skeleton arms and legs.
- Slice the yellow bell pepper into strips to create the rib cage shape.
- Cut the cucumber into rounds for the skull and half-moons for the pelvis area.
- Trim the broccoli florets into small pieces to fill in the skeleton outline.
- On a large serving platter, arrange the carrot and celery sticks first to form the limbs.
- Place the yellow bell pepper strips in the center to shape the ribs.
- Position the cucumber rounds at the top for the head and the half-moons below the ribs for the hips.
- Scatter the broccoli florets around the edges to complete the skeleton form.
- Pour the ranch dressing into a small bowl and set it beside the platter for dipping.
Notes
Arrange the vegetables on the platter right before guests arrive so the pieces stay crisp. If you need to prep ahead, store the cut vegetables in cold water in the fridge and assemble just before serving. Swap the ranch for a dairy-free version if you have guests who avoid milk products.
Course: Appetizer
Cuisine: American
Equipment: Cutting board, Sharp knife, Serving platter, Small bowl
Cuisine: American
Equipment: Cutting board, Sharp knife, Serving platter, Small bowl