Dino-Mite Fossil Crudités (Printable Version)

Vegetables arranged to mimic dinosaur fossils, served with a flavorful dip for fun gatherings.

# Needed Ingredients:

→ Vegetables

01 - 1 large cucumber
02 - 2 large carrots
03 - 1 cup broccoli florets
04 - 1 cup cauliflower florets
05 - 1 cup sugar snap peas
06 - 1 red bell pepper
07 - 1 yellow bell pepper
08 - 1 cup cherry tomatoes

→ Dip

09 - 1 cup hummus or ranch dressing

# Preparation Steps:

01 - Wash and dry all vegetables thoroughly.
02 - Peel the carrots and slice into thin sticks.
03 - Cut the cucumber into rounds, halving some to shape fossil bones.
04 - Slice bell peppers into strips and optionally cut shapes resembling dinosaur bones or footprints using a small knife.
05 - Place cauliflower and broccoli florets on a large platter to mimic fossilized bones and vertebrae.
06 - Position snap peas and carrot sticks to create rib and limb shapes.
07 - Distribute cherry tomatoes around the display as dinosaur eggs.
08 - Serve hummus or ranch dressing in a small bowl centered on the platter or creatively spread in a dinosaur skull or footprint pattern.
09 - Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Fun and imaginative presentation that delights kids and adults alike.
  • Fresh, healthy vegetables make this a guilt-free appetizer or snack.
  • Simple preparation that requires no cooking, perfect for busy hosts.
  • Customizable ingredients based on seasonal availability or preferences.
  • Vegetarian and gluten-free friendly, with easy dip options.
02 -
  • Use a sharp knife to create precise fossil and footprint shapes from bell peppers and cucumbers.
  • Arrange vegetables on a large platter with contrasting colors for maximum visual impact.
  • Keep the dip chilled and fresh by serving in small bowls, refreshing as needed.
  • Experiment with different vegetable combinations to keep the theme fresh and exciting each time.
  • Ensure to check the dip ingredients for allergens, especially when serving children.
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