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Easy Halloween Veggie Tray with Ranch Pumpkin Dip

Halloween veggie tray with ranch pumpkin dip - featured image
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A festive Halloween veggie tray shaped like a pumpkin, anchored by a creamy ranch dip dyed orange. It’s a healthy, crowd-pleasing appetizer that’s quick to assemble and perfect for parties.

Ingredients

Scale
  • 1 cup sour cream (full-fat works best)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1–2 tablespoons milk (to adjust consistency)
  • Orange food coloring (gel or liquid, about 4-6 drops)
  • 1 small pretzel stick or a small piece of celery (for the pumpkin stem)
  • 1 large head of broccoli, cut into florets (about 2 cups)
  • 1 large head of cauliflower, cut into florets (about 2 cups)
  • 1 pint cherry tomatoes (or grape tomatoes, halved if large)
  • 2–3 carrots, peeled and cut into sticks (about 1 cup)
  • 1 cucumber, sliced into rounds or sticks
  • 1 bell pepper (any color), sliced into strips
  • 1 cup snap peas or sugar snap peas
  • Optional: celery sticks, radishes, or jicama sticks for variety

Instructions

  1. Make the Ranch Seasoning: In a small bowl, combine dried parsley, dried dill, garlic powder, onion powder, dried chives, black pepper, and salt. Stir until evenly mixed.
  2. Prepare the Dip Base: In a separate mixing bowl, combine sour cream and mayonnaise. Whisk until smooth. Add 1 tablespoon of the ranch seasoning blend and stir well. Add milk one teaspoon at a time if needed to reach desired consistency.
  3. Color the Dip: Add orange food coloring, starting with 3-4 drops. Stir thoroughly. Add more drops one at a time until you achieve a bright pumpkin orange.
  4. Shape the Pumpkin Dip: Transfer the orange dip to the center of your serving platter. Using an offset spatula or butter knife, shape it into a round dome about 4-5 inches in diameter. Create vertical ridges along the sides to mimic pumpkin segments. Press the pretzel stick or celery piece into the top center for the stem.
  5. Prep the Vegetables: Wash and dry all vegetables thoroughly. Cut broccoli and cauliflower into medium florets. Slice carrots into sticks about 3 inches long and 1/2 inch thick. Slice cucumber into rounds or sticks. Cut bell pepper into strips. Leave cherry tomatoes whole or halve if large. Trim ends off snap peas. Pat everything dry.
  6. Arrange the Vegetables: Starting from the base of the pumpkin dip, arrange the vegetables in concentric circles or radiating lines outward. Group similar colors together for visual impact. Fill the entire platter, leaving a small border around the dip so the pumpkin shape remains visible.
  7. Final Touches: Fill in any gaps with extra vegetables. Add a few small leaves of fresh parsley or basil around the base of the pumpkin dip for a ‘garden’ effect. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Notes

The dip can be made up to 2 days in advance. Vegetables can be cut up to 4 hours ahead and kept covered with damp paper towels in the fridge. Assemble everything about 30 minutes before serving. For a dairy-free version, use vegan sour cream and vegan mayonnaise. For a natural orange color, blend a small amount of cooked carrot or sweet potato into the dip.

Nutrition

Keywords: Halloween veggie tray, ranch pumpkin dip, Halloween appetizer, vegetable platter, healthy Halloween snack, ranch dip, party appetizer

Find it online: https://zorbmeal.com/easy-halloween-veggie-tray-with-ranch-pumpkin-dip/