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Easy Pumpkin-Shaped Veggie Tray: Perfect Fall Appetizer

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This easy pumpkin-shaped veggie tray is a festive and healthy fall appetizer that takes just 15 minutes to assemble. With a creamy ranch-style dip and colorful vegetables arranged to look like a pumpkin, it’s a crowd-pleaser that makes eating vegetables fun.

Ingredients

Scale
  • 3–4 large orange bell peppers
  • 2–3 celery stalks
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1 cup snap peas
  • 1 cup carrot sticks
  • 1 cup cauliflower florets
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet ranch seasoning mix
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste

Instructions

  1. Make the dip first (5 minutes). In a small mixing bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 1 packet ranch seasoning, 2 tablespoons chopped fresh dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir until evenly combined. The dip should be thick and creamy. Taste and add salt and pepper as needed. Cover and refrigerate while you prep the veggies.
  2. Wash and dry all vegetables (3 minutes). Rinse everything under cold water and pat each veggie dry with paper towels. This step is crucial to prevent watery dip and sliding veggies.
  3. Slice the orange bell peppers (4 minutes). Cut the tops off each pepper, remove seeds and membranes, and slice into 1-inch wide strips. Aim for about 20-25 strips total.
  4. Prepare the celery stems (2 minutes). Cut one celery stalk into a 3-inch piece for the pumpkin stem. Cut remaining stalks into thin strips, 3-4 inches long, for vines.
  5. Cut the broccoli into florets (2 minutes). Break into small, bite-sized pieces, about 1-2 inches across.
  6. Slice the cucumber and cherry tomatoes (2 minutes). Cut cucumber into 1/4-inch thick rounds. Halve cherry tomatoes if large.
  7. Arrange the pumpkin shape (5 minutes). Place the small serving bowl of dip in the center of a large round platter. Arrange orange bell pepper strips in a circular pattern around the bowl, like spokes on a wheel, overlapping slightly to form a solid orange circle about 8-10 inches in diameter.
  8. Add the stem and vines (2 minutes). Place the 3-inch celery piece at the top of the pumpkin for the stem. Arrange thin celery strips around the stem to look like vines. Tuck broccoli florets around the edges of the pepper circle to resemble leaves.
  9. Fill in the gaps with other veggies (3 minutes). Arrange cucumber rounds around the outer edge. Scatter cherry tomatoes, snap peas, carrot sticks, and cauliflower florets around the platter, filling empty spaces for a full, abundant look.
  10. Final touches (1 minute). Sprinkle fresh dill over the dip for garnish. Add extra broccoli florets around the stem. Step back and adjust any bare spots.

Notes

For a dairy-free version, use vegan sour cream and mayonnaise. For a lighter dip, swap half the sour cream with plain Greek yogurt. Make your own ranch seasoning with dried parsley, dill, chives, garlic powder, onion powder, and salt to avoid processed foods. If bell pepper strips won’t stay in place, use a little dip as ‘glue’ on the bottom. The dip tastes better after sitting in the fridge for a few hours. Assemble up to 4 hours ahead; cover and refrigerate.

Nutrition

Keywords: pumpkin veggie tray, fall appetizer, healthy snack, vegetable platter, Halloween appetizer, Thanksgiving appetizer, easy appetizer, veggie tray

Find it online: https://forkmila.com/easy-pumpkin-shaped-veggie-tray-perfect-fall-appetizer/