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Spooky Easy Spider Web Veggie Tray for Halloween Fun

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A fun and festive Halloween veggie tray arranged like a spider web with a creamy ranch dip and a black olive spider. Quick to assemble in under 20 minutes, it’s a crowd-pleasing, healthier alternative to candy.

Ingredients

Scale
  • 1 large round platter or pizza pan (about 12–14 inches)
  • 1 cup ranch dressing (preferably Hidden Valley)
  • 1/2 cup sour cream
  • 1 tablespoon dried dill weed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 large red bell pepper (sliced into thin rings, about 1/4 inch thick)
  • 1 large yellow bell pepper (sliced into thin rings)
  • 1 large orange bell pepper (sliced into thin rings)
  • 1 large green bell pepper (sliced into thin rings)
  • 2 cups broccoli florets (cut into small, bite-sized pieces)
  • 2 cups cauliflower florets (cut into small pieces)
  • 1 cup cherry tomatoes (whole, or halved if large)
  • 1 cup snap peas or snow peas (trimmed)
  • 1 cup baby carrots (whole, or cut into sticks if large)
  • 1 cup celery sticks (cut into 3-inch lengths)
  • 1 cup cucumber slices (cut into half-moons or rounds)
  • 1 large black olive (for the spider body)
  • 8 small black olives (for the legs, sliced in half lengthwise)
  • 1 small dollop of cream cheese or ranch dip (to attach the spider)

Instructions

  1. Make the dip: In a small bowl, combine 1 cup ranch dressing, 1/2 cup sour cream, 1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Stir until smooth. Refrigerate while prepping veggies.
  2. Prep the vegetables: Wash all vegetables. Slice bell peppers into thin rings (about 1/4 inch thick). Cut broccoli and cauliflower into small florets. Halve cherry tomatoes if large. Trim snap peas. Cut celery into 3-inch sticks. Slice cucumber into rounds or half-moons.
  3. Create the dip web base: Spoon dip into a piping bag or zip-top bag. Snip a tiny corner (about 1/8 inch wide). On a clean, dry round platter, pipe a small circle of dip (about 2 inches in diameter) in the center. Pipe concentric circles around it, spaced about 3 inches apart, until you reach the edge (about 5-6 circles total).
  4. Pipe the web spokes: Using the same bag, pipe straight lines from the center circle to the edge, like spokes on a wheel, spaced about 2 inches apart at the outer edge (about 8-10 spokes).
  5. Arrange the pepper rings: Place the largest pepper rings on the platter following the circles of dip, using a mix of colors. Start with the largest rings near the outer edge and work inward with smaller rings. Leave space so the dip shows through.
  6. Fill in with other vegetables: Arrange broccoli, cauliflower, cherry tomatoes, snap peas, baby carrots, celery sticks, and cucumber slices around the pepper rings, filling the spaces between spokes and circles. Distribute colors evenly.
  7. Make the spider: Cut small black olives in half lengthwise for legs. Place a small dollop of cream cheese or dip in the center of the platter. Press the large black olive onto it. Arrange the 8 olive halves around the body like spider legs (four on each side, slightly curved).
  8. Final touches: Fill any empty spots with extra veggies. Cover with plastic wrap and refrigerate until serving. Can be made up to 4 hours ahead.

Notes

Use a template (e.g., traced cake pan on parchment) under a clear platter for perfect circles. Cut veggies the night before to save time. Don’t skip sour cream in the dip—it thickens it for piping. Add the spider last to avoid knocking it over. Keep a damp paper towel handy to clean up dip smears.

Nutrition

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

Find it online: https://cooksybite.com/spooky-easy-spider-web-veggie-tray-for-halloween-fun/