Dill vegetable dip recipe:
1 cup plain, nonfat Greek yogurt
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 cup minced fresh dill (or 1 tablespoon of dried dill)
Mix all ingredients together in a large bowl. Transfer to a serving bowl and store covered in refrigerator. Serve cold with fresh vegetables.
2 cups cauliflower florets
2 bell peppers, sliced
1 container (8 oz.) sliced mushrooms
2 cucumbers, sliced
1 cup baby carrots
3 ripe olives
1 bunch leaf lettuce
Place the chilled bowl of dill vegetable dip at the top of a large serving platter.
Place the cauliflower in a line at the center of the platter to be the vertebrae. Place the bell pepper slices on each side of the cauliflower to be the ribs. Use the sliced mushrooms as the intestines at the lower half of the platter.
Use the cucumber slices to create arms on each side of the body and use the carrots as fingers. Place the 2 olives in the ranch dip as eyes. Slice remaining olive in quarters and place on the dill vegetable dip for the mouth.
Remove the stem part of the leaf lettuce and fan the lettuce out to act as the hair. Serve and refrigerate leftovers.
Kroger for Skeleton Vegetable Platter
Rachel Cooks for the Dill Vegetable Dip recipe