Kraft™ Skeleton and Brain Dip

Make no bones about it, this appetizer idea from Kraft™ is a healthy option for your Halloween party.

Yield: 8 Servings

Kraft "Skeleton" and "Brain" Dip

Serve a delicious alternative to all the sweets at your Halloween party.

Ingredients: 

  • 1/2 leaf lettuce leaf
  • 1 cup KRAFT Lite Ranch Dressing (or make your own: Click here for the recipe.)
  • 4 cups assorted cut-up fresh vegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)      

Directions: 

  1. Line half of small bowl with lettuce for the skeleton’s hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head.
  2. Arrange vegetables on tray to resemble skeleton’s body.

 

Spooky Veggies ‘N Dip Recipe

by Laura Himmelein

Dip and Hootwiches

Photo by Tina Rupp

Ingredients:

  • Carrots
  • Green beans
  • Cherry Tomatoes
  • Olives
  • Peas
  • Ketchup
  • Your choice of Dip

 

Directions:

  1. Put a dip of your choice in a small bowl and set in the center of a serving platter. Spread some dip onto carrot tips to form fingernails; set on platter.
  2. Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes.
  3. Slice cherry tomatoes in half and place on platter, flat side up; top with an olive slice and a pea to create eyes.

 

For the recipe of Hootwiches (seen pictured above), click here on www.parenting.com website.

Lemony Almond-Feta Green Beans Recipe

Lemony Almond-Feta Green Beans Recipe

Photo by Taste of Home

When you find a vegetable recipe that demands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas

Yield: 6 Servings

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 small onion, halved and sliced
  • 3 garlic cloves, sliced
  • 1/2 cup sliced almonds
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled feta cheese

Directions: 

  1. In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry.
  2. In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
  3. Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.

Originally published as Lemony Almond-Feta Green Beans in Simple & Delicious June/July 2014