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Skeleton Crudité

No bones about it — crisp veggies taste great dipped in a lively mix of sweet onion and sour cream.

Serving Size:


Active Time:

1 hr., 15 min.

Total Time:

1 hr., 15 min.


  • 2 Tbs. olive oil
  • 1 Vidalia onion, finely chopped
  • ½ tsp. salt
  • 1½ cups sour cream
  • ½ cup mayonnaise
  • ¼ cup creamy horseradish
  • 2 Tbs. white balsamic vinegar
  • 4 leaves green leaf lettuce
  • Packaged shredded carrots
  • 2½ orange mini peppers, 2 halved lengthwise, ½ cut into strips
  • 2 cups broccoli florets
  • 12 mini peeled carrots
  • 8 sugar snap peas
  • 5 radishes
  • 3 cups cauliflower florets
  • ½ seedless cucumber, sliced
  • 2 large canned pitted black olives


  1. In skillet, heat oil over medium-low heat. Add onion and salt; cook, stirring, until tender, 20-25 min. Transfer to serving bowl. Cool. Stir in next 4 ingredients; cover. Chill.
  2. For skeleton head, place bowl of dip at end of cutting board. For hair, arrange lettuce and shredded carrots around bowl. For shoulders, use 2 mini pepper halves and broccoli. For arms, use mini carrots, broccoli, snap peas and 1 radish (halved). For body, use cauliflower, cucumber, pepper strips, broccoli and remaining radishes (sliced). For legs, use remaining baby carrots, broccoli and snap peas. For feet, use remaining pepper halves. For eyes and teeth, use olives.

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