Ingredients:

  • 1 head (approx. 1 lb / 450g) cauliflower, broken into small florets
  • 2 cups (300g) baby carrots, peeled
  • 1 cup (150g) jicama sticks
  • 1 can (4 oz / 113g) sliced black olives
  • 1 cup (150g) cherry tomatoes, halved
  • 2 large (300g) orange bell peppers, sliced into strips
  • 1 cup (150g) snap peas
  • 1 cup (240g) Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • ¼ tsp (1g) salt

Instructions:

  1. Wash all vegetables thoroughly. Pat the cauliflower and snap peas dry with a paper towel to ensure they stay crisp.
  2. Slice the orange bell peppers into long, thin strips to serve as ribs or spider legs.
  3. In a small mixing bowl, combine the Greek yogurt, mayonnaise, garlic powder, smoked paprika, and salt. Stir until the mixture is a consistent, velvety orange color and transfer to a ramekin.
  4. Place the dip ramekin in the center of a large platter.
  5. Assemble the design: For a skeleton, build a skull using cauliflower florets at the top, use baby carrots for the spine, and bell pepper strips for the ribs. For a spider, create a body from cauliflower and use bell peppers or carrots for legs radiating outward.
  6. Fill the remaining space on the platter with jicama sticks, snap peas, and cherry tomatoes to add color contrast and variety.
  7. Use black olives to create eyes or a spider's head as the finishing touch.