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Easy Mummy-Wrapped Veggie Tray: Best Halloween Ranch Dip

mummy wrapped veggie tray - featured image
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These mummy-wrapped veggies are the easiest Halloween appetizer you will ever make. They come together in under 30 minutes, use ingredients you probably already have, and kids actually eat vegetables off this tray.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 large carrot, peeled and cut into 3-inch sticks (about 1/4 inch thick)
  • 1 large zucchini, cut into 3-inch sticks
  • 1 yellow squash, cut into sticks
  • 1 red bell pepper, cut into 1/2-inch wide strips
  • 8–10 green beans, trimmed
  • 1 tablespoon olive oil
  • Candy eyes (optional)
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tablespoon fresh dill, chopped fine
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare your vegetables. Wash and peel the carrot. Cut it into 3-inch long sticks, about 1/4 inch thick. Do the same with the zucchini and yellow squash. Cut the bell pepper into 1/2-inch wide strips. Trim the green beans. Pat everything dry with a paper towel.
  3. Prepare the crescent dough. Unroll the crescent dough onto a clean cutting board. If using perforated triangles, pinch the seams together to create one solid sheet. Use a pizza cutter or sharp knife to cut the dough lengthwise into 1/2-inch wide strips (about 12-14 strips).
  4. Wrap the vegetables. Take one vegetable stick and place it at the end of a dough strip. Wrap the dough around the vegetable, overlapping slightly as you go. Leave a small gap near the top so you can see the vegetable ‘face.’ For green beans, wrap two or three together in one strip. Press the end of the dough gently to seal. Repeat with all vegetables.
  5. Arrange on the baking sheet. Place the wrapped vegetables on the prepared baking sheet, leaving about 1 inch of space between each one.
  6. Brush with olive oil. Use a pastry brush to lightly coat each mummy with olive oil.
  7. Bake for 12-15 minutes, until the dough is golden brown and puffed. The vegetables should still have some crunch.
  8. Let cool slightly. Remove the baking sheet from the oven and let the mummies cool for 2-3 minutes on the sheet.
  9. Make the ranch dip. While the mummies cool, combine the sour cream, mayonnaise, ranch seasoning, fresh dill, garlic powder, and black pepper in a small bowl. Stir until smooth. Cover and refrigerate until ready to serve.
  10. Assemble the tray. Arrange the mummy-wrapped veggies on a large platter. Place the ranch dip bowl in the center. If using candy eyes, gently press them onto the exposed vegetable tips. Serve immediately or at room temperature.

Notes

Don’t over-wrap the vegetables; two to three wraps is plenty. Pat veggies dry to avoid soggy dough. Use room temperature dough to prevent cracking. Watch the oven closely to avoid burning. Arrange mummies with ‘faces’ facing outward on the platter. Make more than you think you need.

Nutrition

Keywords: Halloween, mummy, veggie tray, ranch dip, appetizer, party food, crescent roll, vegetables

Find it online: https://zestynora.com/easy-mummy-wrapped-veggie-tray-best-halloween-ranch-dip/