Don’t like sweets?
Want a healthy alternative to traditional Halloween fare?
Turn raw veggies—crudités to foodies—into a creative Halloween platter designed in the shape of Frankenstein, a jack o’lantern, owl, skeleton, scary cat, spider or witch. Believe us, these will enchant the adults as well as the kids.
If you don’t want to make a shape, ForkAndBeans.com created a Creepy Crudités platter by Halloween-ing the vegetables themselves: carrot witch’s fingers, cauliflower brains, cucumber eyeballs, tortilla chip tombstones.
These ideas and more come from a simple Pinterest search.
RECIPE: MUMMY DIP FOR CRUDITÉS
This cheese dip mummy was created by Phyllis Hoffman at Celebrate magazine, as posted on Blog.HWTM.com.
It’s not kid stuff: with goat cheese, capers and two different types of olives, it’s sophisticated fare.
2 packages (8 ounces each) cream cheese
3 packages (4 ounces each) goat cheese, softened
3/4 cup green olives with pimientos, drained and chopped
1 can (4.25 ounces) chopped black olives
1 jar capers (3.5 ounces), drained, rinsed and chopped
1/2 tablespoon minced garlic
1 teaspoon ground black pepper
Assorted fresh green vegetables
Optional: Ritz or other orange crackers
1. BEAT 1 package cream cheese and the goat cheese in a medium bowl with an electric mixer. Beat at medium speed until smooth.
2. ADD the olives, capers, garlic and pepper, beating until combined. Refrigerate the mixture for a least 1 hour; then place the firmed dip on a serving plate and form it into a mummy shape.
3. BEAT the remaining cream cheese at medium speed until smooth. Place the cream cheese in a pastry bag fitted with a flat leaf tip. Pipe the mummy “bandages” onto the mummy figure. Refrigerate until ready to serve with the vegetables and the optional crackers.
FOR THE DIP: ORANGE OR BLOOD-RED HUMMUS
What to serve with the creepy crudités? Orange or red dip, of course!
Carrot-ginger hummus and sundried tomato hummus also provide a harvest shade of orange; beet hummus makes “blood dip.”
If you’re not a hummus fan, there are options like this carrot and white bean dip.
RECIPE #2: “BLOODY BEET” DIP
This recipe is not hummus: Although it does use tahini, there are no chickpeas.
Alternatively, you can add the pureed beets to hummus. With either technique, if it isn’t “bloody” enough for you, add a drop of red food color.
Because Halloween is a busy time, we used canned beets. We’ll roast our own for Thanksgiving.
1 can ((15 ounces) beets
1/3 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, peeled
Salt and pepper to taste
Ingredients For 1 Cup
 Invite Frankenstein to the party (photo and recipe from TheProduceMom.com).  Skeletal and vegetal: There are numerous scarecrow designs on Pinterest (photo courtesy Woman’s Day).  The scarecrow face is made from a tortilla. You can turn this design into individual cheese-and-vegetable or salad plates (photo courtesy ItsWrittenOnTheWall.com).  Think of this mummy as a cheese ball with a flatter shape (photo courtesy Celebrate magazine. If you don’t have an appropriate serving plate, get a black plastic platter from a party store.
1. DRAIN the beets. You can reserve the beet juice for beverages, red mashed potatoes, and other uses.
2. BLEND all ingredients in a food processor until smooth (or chunky, as you prefer). If the dip isn’t thin enough, you can add some water, one tablespoon at a time as needed (we’ve also used orange juice).
3. TASTE and adjust seasonings. The canned beets juice is typically salted, so you may not need more salt.