Skeleton Veggie Skewers with Ranch Dip
Equipment
- Cutting board
- Knife
- Wooden skewers
- Serving platter
Ingredients
- 8 wooden skewers
- 4 large carrots, cut into 3-inch sticks
- 2 cucumbers, cut into rounds and sticks
- 1 red bell pepper, cut into thin strips
- 20 cherry tomatoes
- 1 cup ranch dressing
Instructions
- Lay out all the cut vegetables on a large tray so kids can see the shapes they will use for bones and joints.
- Give each child two skewers. Have them thread a cucumber round onto the top of each skewer to form a skull shape.
- Add a carrot stick down the center of each skewer to create the spine, then place shorter cucumber or carrot pieces on either side to look like ribs.
- Slide a few red bell pepper strips near the bottom of the skewers to form leg bones.
- Finish each skewer with a cherry tomato at the very end to represent a foot.
- Arrange the finished skewers on a platter and serve the ranch dressing in a small bowl on the side for dipping.
Notes
Cut the vegetables into similar thicknesses so they slide easily onto the skewers without breaking. If the ranch dressing is too thick, stir in a teaspoon of milk to make dipping smoother for small hands. Leftover assembled skewers keep in an airtight container in the fridge for one day, though the cucumber may soften slightly.
Course: Snack
Cuisine: American
Equipment: Cutting board, Knife, Wooden skewers, Serving platter
Cuisine: American
Equipment: Cutting board, Knife, Wooden skewers, Serving platter