Halloween Veggie Tray Appetizer Trio Recipe

Directions

1. Position the veggie dip container at the top of your serving platter. Add a few romaine lettuce leaves around it for hair, and use olives to create the eyes and nose.
2. Arrange cucumber slices in overlapping rows down the center to form the spine.
3. Slice each bell pepper (green, red, orange, yellow) from top to bottom to create ribs. Place these slices on both sides of the cucumber spine, stacking them.
4. Set the sliced mushrooms just below the ribs to represent the pelvis.
5. Lay out celery stalks for the shoulders and arms, connecting them with a cherry tomato at each joint.
6. Use broccoli and cauliflower florets as the hands.
7. Shape the brie wedge into a coffin by trimming off the top, parts of the sides, and the bottom point.
8. Slice the Gouda into small squares or rectangles to resemble headstones, leaving the red wax intact on top.
9. Halve the cheddar cheese block lengthwise, then cut into cross shapes.
10. If desired, use black gel icing to write "RIP" on the brie coffin and the headstones.
11. Spoon the guacamole onto a plate and shape into a rectangle.
12. Add a small dollop of sour cream for each eye, then place an olive on each dollop.
13. Cut some olive slices in half and arrange them haphazardly as a mouth.
14. Insert two baby carrots into the sides of the guacamole "head".
15. Gently press blue tortilla chips into the top of the head.