Halloween Veggie Tray Appetizer Trio Recipe

Directions

1. Position the veggie dip container at the top of your serving tray. Insert a few romaine lettuce leaves behind it to resemble hair, and place olives as the eyes and nose.
2. Arrange cucumber slices in overlapping rows down the center to form the spine.
3. For the ribs, cut each of the four colored peppers (green, red, orange, yellow) into vertical slices. Stack these slices on both sides of the cucumber spine.
4. Place the sliced mushrooms beneath the ribs to create the pelvis area.
5. Lay out the celery pieces to form the shoulders and arms, using a cherry tomato at each joint to connect them.
6. Use the broccoli and cauliflower florets as the hands at the ends of the arms.
7. Shape the brie wedge into a coffin by trimming off the top, a portion of the sides, and the bottom point.
8. Cut the Gouda into small rectangular or square pieces to resemble headstones, keeping the red wax layer intact on top.
9. Slice the cheddar block lengthwise in half, then cut into cross shapes.
10. If desired, use the black gel icing to write “RIP” on the brie coffin and on the headstones.
11. Spread the guacamole onto a plate and form it into a rectangular shape.
12. Add a dollop of sour cream for each eye, then place an olive on top of each dollop.
13. Cut some olive slices in half and arrange them randomly to form a mouth.
14. Insert two baby carrots into the sides of the guacamole rectangle to act as fangs or tusks.
15. Gently press blue tortilla chips into the top of the guacamole rectangle to create hair or spikes.