Ingredients
Scale
- 1 cup of your favorite halal-friendly dip (such as hummus or ranch)
- 2 large red or orange bell peppers, sliced into strips
- 1 cup of fresh broccoli florets
- 1 cup of fresh cauliflower florets
- 4 large celery stalks, cut into sticks
- 20 baby carrots or long carrot sticks
- 1 cup of cherry tomatoes
- 1 medium cucumber, sliced into rounds
- 1/2 cup of sliced mushrooms
- 2 sliced olives (for the eyes)
- 1 small piece of red pepper (for the mouth)
Instructions
- Place a small round bowl filled with your chosen dip at the top of a large rectangular serving platter or wooden board. This represents the skeleton’s head.
- Place two olive slices on top of the dip to look like eyes and a small piece of pepper to form a mouth.
- Arrange the bell pepper strips horizontally below the head to create the ribs. Curve them slightly to give the skeleton shape.
- Place a vertical line of cucumber slices or mushrooms down the center of the ribs to represent the spine.
- Use broccoli and cauliflower florets at the top of the ribs to create the appearance of shoulders.
- Lay celery sticks extending out from the shoulders to form the upper arms, and use carrot sticks for the lower arms.
- Place a cherry tomato at the elbows and wrists to act as the joints.
- Use more celery and carrots at the bottom of the spine to create the legs, adding cherry tomatoes at the knees and ankles.
- Arrange cucumber slices or mushroom caps at the very bottom of the legs to serve as the feet.
- Fill in any empty spaces on the board with extra broccoli or cauliflower to look like “smoke” or “background.” Serve immediately.
- Cook Time: Not specified