Halloween Veggie Tray Appetizer Trio Recipe

Directions

1. Position the veggie dip container at the top of your platter. Use Romaine leaves as hair, and olives for the eyes and nose.
2. Layer cucumber slices in rows on top of each other to form the spine.
3. Slice each color of bell pepper from top to bottom into strips. Stack these strips on both sides of the cucumber spine to resemble ribs.
4. Arrange the sliced mushrooms below the ribs to create the pelvis.
5. Place celery stalks as shoulders and arms, connecting them at the joint with a cherry tomato.
6. Use broccoli and cauliflower florets for the hands.
7. Shape the brie wedge into a coffin by trimming off the top, parts of the sides, and the bottom point.
8. Cut the Gouda into small rectangles or squares to resemble headstones, leaving the red wax on top.
9. Halve the cheddar block lengthwise, then cut into cross shapes.
10. Use black gel icing to write RIP on the brie and headstones if desired.
11. Spoon the guacamole onto a plate and shape it into a rectangle.
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 haphazardly to form the mouth.
14. Insert two baby carrots into the sides of the head (guacamole rectangle).
15. Gently press blue tortilla chips into the top of the head.