Oh, how I do love a festive vegetable tray idea. We’ve shared plenty of fun Easter veggie trays, Christmas vegetable trays and even a super simple pumpkin veggie tray, but this year I wanted to tackle Halloween. So, I’ve created a super delicious Halloween veggie tray idea combining some of my favourite flavours.

Halloween veggie tray with 7 layer dip and pumpkin tortilla chips and title card

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We have been making our own tortilla chips for years now. We originally shared how to make these tortilla chips way back in 2014. Remember our sweet flower and butterfly-shaped tortilla chips? For this veggie tray, I made a pumpkin patch filled with tortilla pumpkins.

And, you can’t have tortilla chips without an amazing dip! So, we pulled together a spooky Halloween 7 layer dip and surrounded it with an endless supply of healthy Halloween veggies. Let’s go build this Halloween veggie platter.

Halloween Vegetable Tray – 7 Layer Dip

Pumpkin Tortilla Chips

pumpkin cookie cutters
6 whole wheat soft tortillas
2 tablespoons olive oil
1 teaspoon salt (for dusting on chips)

Halloween 7 Layer Dip

14 oz can of refried beans
16 oz container of guacamole
500 ml of sour cream
2 cups grated old cheddar cheese
1/2 cup canned corn
200 ml salsa
6 pitted kalamata olives
8-10 mini sweet peppers
2 carrots
3 mini cucumbers
candy eyes

Okay, let’s begin by making the tortilla chips. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Use the pumpkin cookie cutter to cut pumpkins from the flour tortillas. Press firmly and rub the cookie cutter around on the cutting board. Use a sharp knife to cut through any spots that the cookie cutter doesn’t break through.

pumpkin shaped tortillas on baking sheet with dish of olive oil and brush

Place the tortilla pumpkins on the baking sheet. Use a brush to spread a very thin coating of oil on the pumpkins. Brush both sides of the pumpkins. Then sprinkle with a little salt.

Pop the baking sheets in the oven. Bake for 10 minutes. Flip the tortilla chips over and bake for another 5 minutes. Until the chips are golden brown.

Remove them from the oven and let them cool on a rack. Now, it’s time to make the 7 layer dip.

Start by spreading a layer of refried beans in the bottom of a 9″ x 9″ glass dish. A glass dish is always nice for a 7 layer dip because then you can see all of the layers.

Next up is a thin layer of guacamole. Because you are going to have a second layer of guacamole on the top, be sure to only use half of the guacamole in this layer. Then I like to sprinkle a layer of corn. After the corn, Spread on a layer of sour cream – keep back 2 tablespoons of sour cream, for the spider web.

Next up is a generous layer of grated cheese. Feel free to use Monterey jack cheese in this layer if you prefer. For the purposes of this Halloween veggie dip, I liked the idea of the orange cheese. After the cheese, it’s time to add a layer of salsa. I kept the salsa about a 1/2 inch away from the edge of the pan. This way I have a nice perimeter of grated cheese to work with.

Finish with another layer of guacamole. Use an off-set spatula to spread this layer of guacamole. Again keep it about 1/2 inch away from the edge of grated cheese. I liked the look of the jagged edge of cheese.

7 layer dip with sour cream spider webs on top

Okay, now it’s time to make the spider webs. Scoop a couple of tablespoons of sour cream into a small resealable bag (or piping bag). Clip the corner of the bag, to make a narrow opening for the sour cream to come out. Pipe out a spider web in the corners of the pan. The simpler the better for these spider webs.

seven layer dip with sour cream spider webs and olive spider on top

Now, the spiders. Use a full olive for the body of the spiders. Slice an olive in half and then into three wedges. The wedges will be the legs. I liked cutting the front two legs a little shorter. Remember spiders have 8 legs. We made 3 spiders creeping across the dip.

The 7 layer dip is done. If you are making this in advance don’t put the spiders on top until you are going to serve. Place a sheet of parchment paper over the top of the dip and then wrap the entire pan with plastic wrap and store in the fridge until you are ready to serve.

Finally, it’s time to prepare all the Halloween vegetables. I wrapped sprigs of dill all around the dip and then placed the veggies on top of the dill frowns. Simple slices of cucumbers, celery or green beans work really well with this dip.

carrot pumpkin slicing with knife in top of carrot

We made pumpkin-shaped carrot slices too. Use a sharp knife to cut two parallel lines down a large carrot. These lines will be on either side of the pumpkin’s stem. The lines should be about 1/4 inch apart. Next, cut another line about 1/4 inch parallel to those first lines. This line will be the top of the pumpkin, toward the stem.

So, try and cut it on an angle toward the base of the stem…making a long triangle along the top of the carrot. Pull out the triangle and you’ll have a long, log of a carrot. Use the knife to slice the pumpkins. You can trim up the little pumpkins, to make them a little rounder, as you like.

Halloween 7 layer dip with sour cream spider webs and pumpkin tortilla chips

The monster peppers are super easy to make. Use a dab of sour cream to attach the sugar eyes to the little sweet peppers. So simple and so effective.

Arrange all the vegetables and the chips and present the Halloween vegetable tray! This tray makes a delicious addition to any Halloween party or as a fun pre-trick or treating dinner on Halloween night!

halloween vegetable tray with 7 layer dip and pumpkin tortilla chips

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Halloween Vegetable Tray – 7 Layer Dip

A spooky and healthy Halloween vegetable tray idea – recipe for 7 layer dip and pumpkin tortilla chips.

Prep Time45

Cook Time15

Total Time1

Course: Appetizer, lunch, Snack

Cuisine: American

Keyword: chip, vegetable dip, vegetable platter

Servings: people

Calories: 283kcal

Author: Jen

Ingredients

14 oz can of refried beans
16 oz container of guacamole
2 cups of sour cream
2 cups grated old cheddar cheese
1/2 cup canned corn
1.5 cup salsa
6 pitted kalamata olives
8-10 mini sweet peppers
2 carrots
3 mini cucumbers
candy eyes

Pumpkin Tortilla Chips

6 whole wheat tortillas (large)
2 tbsp olive oil
1 tsp salt

Instructions

Start by spreading a layer of refried beans in the bottom of a 9" x 9" glass dish. A glass dish is always nice for a 7 layer dip because then you can see all of the layers.
Next up is a thin layer of guacamole. Because you are going to have a second layer of guacamole on the top, be sure to only use half of the guacamole in this layer. Then I like to sprinkle a layer of corn. After the corn, Spread on a layer of sour cream.
Next up is a generous layer of grated cheese. Feel free to use Monterey jack cheese in this layer if you prefer. For the purposes of this Halloween veggie dip, I liked the idea of the orange cheese. After the cheese, it’s time to add a layer of salsa. I kept the salsa about a 1/2 inch away from the edge of the pan. This way I have a nice perimeter of grated cheese to work with.
Finish with another layer of guacamole. Use an off-set spatula to spread this layer of guacamole. Again keep it about 1/2 inch away from the edge of grated cheese. I liked the look of the jagged edge of cheese.
Now, the spiders. Use a full olive for the body of the spiders. Slice an olive in half and then into three wedges. The wedges will be the legs. I liked cutting the front two legs a little shorter. Remember spiders have 8 legs. We made 3 spiders creeping across the dip.
The 7 layer dip is done. If you are making this in advance don't put the spiders on top until you are going to serve. Place a sheet of parchment paper over the top of the dip and then wrap the entire pan with plastic wrap and store in the fridge until you are ready to serve.
Finally, it's time to prepare all the Halloween vegetables. I wrapped sprigs of dill all around the dip and then placed the veggies on top of the dill frowns. Simple slices of cucumbers, celery or green beans work really well with this dip.

Pumpkin Tortilla Chips

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Use the pumpkin cookie cutter to cut pumpkins from the flour tortillas. Press firmly and rub the cookie cutter around on the cutting board. Use a sharp knife to cut through any spots that the cookie cutter doesn't break through.
Place the tortilla pumpkins on the baking sheet. Use a brush to spread a very thin coating of oil on the pumpkins. Brush both sides of the pumpkins. Then sprinkle with a little salt.
Pop the baking sheets in the oven. Bake for 10 minutes. Flip the chips and bake for another 5 minutes. Until the chips are golden brown.
Remove them from the oven and let them cool on a rack.

Notes

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.