Ingredients
Scale
- 4–5 Mandarin Oranges: These will become our “pumpkins.”
- 1 Celery Stalk: Cut into small pieces to act as pumpkin stems.
- 3 Ripe Bananas: These serve as our “ghosts.”
- 1/4 cup Mini Chocolate Chips: Used for the ghost eyes and mouths.
- 1 cup Greek Yogurt: Plain or vanilla works best for the base of the dip.
- 2 tablespoons Honey: To naturally sweeten the yogurt.
- 1/2 teaspoon Vanilla Extract: Adds a warm, sweet aroma.
- 1/4 teaspoon Pumpkin Pie Spice: Adds a cozy, autumnal flavor to the dip.
- 1 cup Fresh Berries (Blueberries or Blackberries): To fill in the gaps and add dark “spooky” colors.
- 1 teaspoon Lemon Juice: To keep the bananas from turning brown.
Instructions
- Prepare the Pumpkins: Peel the mandarin oranges carefully, keeping them whole. Remove as much of the white pith as possible.
- Add Stems: Cut small, thin slivers of celery. Insert one celery sliver into the center of each peeled mandarin to look like a stem. Set them aside.
- Prepare the Ghosts: Peel the bananas and cut them in half crosswise. Brush the cut surfaces lightly with lemon juice to prevent browning.
- Create Ghost Faces: Press two mini chocolate chips into the top of each banana half for eyes. Press one slightly lower for a mouth.
- Mix the Dip: In a small serving bowl, combine the Greek yogurt, honey, vanilla extract, and pumpkin pie spice. Stir until the mixture is smooth and well-combined.
- Assemble the Tray: Place the bowl of yogurt dip in the center or at the side of a large platter.
- Arrange the Fruit: Place the mandarin pumpkins and banana ghosts around the dip bowl.
- Fill the Gaps: Scatter the blueberries or blackberries in the empty spaces to create a full, lush look and add contrast to the tray.
- Serve: Serve immediately while the fruit is fresh and the dip is chilled.
- Cook Time: Not specified