Ingredients
- Large shallow bowl
- 2 small bowls
- 1 cup low fat ranch dip or dressing (or another variety)
- 3-4 1-pound bags baby carrots
- 1/2 cup sliced cucumber (each slice cut into triangles)
- 2 strips green peppers
- 1 olive - cut in half
Instructions
- Pour the carrots into the dish. Pour the dressing/dip into the small bowls and nestle them into the carrots where the jack-o-lantern’s “eyes” should go.
- Arrange the cucumbers on top of the carrots as “teeth” and place two pepper strips above the “eyes.” Use a wedge of cucumber, cut side down for the pumpkin stem.
- Just before serving, place half an olive on top of each bowl of dip.