Boo!
Meet Frank, the frightful Frankendip. Okay, he’s a little more monster (mummy?) than Frankenstein, but Frankendip has a nice ring to it, don’t you think?
Inspired by this fun post on WholeFoodMommies.com, Frank is a snap to throw together, and can stand up to even the scariest Halloween eats. In fact, I took him to a Halloween party this past weekend, and despite the fact that there were candies and cupcakes and goodies galore, pretty much all that was left of Frank when we headed home were his eyeballs. Win!
Ready to make your own gleefully ghoulish Frankendip? Here’s how…
How to Make a Monster Dip Veggie Tray: 7 Steps
1. Find a cheap plastic Halloween mask. (I got mine at Party City.) Cut about ½ inch of plastic off off all the way around, so the mask is a bit smaller. (This will also remove the strap attached to the back.)
2. Make a batch of Quick-and-Healthy “Cheater” Bean Dip (scroll to the bottom of this post). If you prefer a dip that’s oil free, you can use this fat-free white bean dip instead. (Note: Store-bought hummus won’t work, because it’s too thin to hold its shape.)
3. Round up some veggies for decorating. If you get creative, you can probably make do with what you have on hand. I used curly parsley for hair, radishes and olives for eyes, red bell pepper for eyebrows, and pumpkin seeds for teeth and nostrils.
4. Line the inside of your mask with plastic wrap, being sure to press wrap all the way into the nose and chin:
5. Carefully pack bean dip into the mask, pressing down gently to prevent air pockets. Don’t worry if the mask isn’t all the way full, just level it off. (Sorry no picture for this step; I got in a hurry and forgot!)
6. Invert the mask onto the serving platter, remove the mask, and gently peel away the plastic wrap. The creases from the plastic wrap on the dip give an eerie, mummy-like effect:
7. Call in the kids (young or young at heart) and decorate with veggies to make the creepiest (or silliest) face you can muster. Surround with cut veggies and serve. Spooky!
"Cheater" 5-Minute Bean Dip
Equipment
Ingredients
- 10 oz container of store-bought hummus I like Sabra
- 2 15-oz cans navy beans rinsed, drained, and patted dry with a paper towel
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt optional
Instructions
- Combine all ingredients in a food processor. Run for at least 2 minutes, stopping and scraping the sides as needed, until dip is creamy and smooth.
Nutrition
Shared on Wellness Weekends, Healthy Vegan Fridays, and Vegan YoFo: Halloween
Updated 10/16/16
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I'm Lee, an RD thriving on a healthy plant based diet.
Love this!
Thanks Ria, it's a blast to make!
this is so scary/delicious looking!<br />
Thanks Suzanne! You can make it as scary (or ridiculous) as you like. Next year I think I'm going to try a girl mummy with carrot curls for hair…guess I have a little time to figure it out! 😉
Excellent article. I definitely appreciate this website.
Thanks!
OMG! This is SO AWESOME! LOVE this idea!!!!! Brilliant! Thanks for sharing and linking up on the Vegan Halloween YoFo!!!!!
Thanks Jennifer! I had so much fun making this one. Although maybe I made it too creepy? Nah, not possible! 😉
That is such a great idea! Thanks for sharing it for the Halloween YoFo!
I love it, how creative Lee! Now I just need to get a mask so I can make this… Thanks for sharing at the Halloween #VeganYoFo
Thanks Kyra! If you’re artistic, I bet you could sculpt a creepy face freehand, but personally, I’m not that skilled. 😉
What color olives did you use for the eyes? It looks like green on the outside edges and black in the middle for the pupils. Is that correct?
The eye irises were actually canned black olives, hence the lighter color than jarred black olives. And there is no pupil–just the cut radish showing through underneath. (Although with the shadow in the photo, it does look grayish.) But you could definitely use green olives instead–also spooky! 😉
Will the humus mask keep for hours in refrigerator. Also how far in advance can I make this?