Annabel Karmel's Vegetable Skeleton with Sweet Chilli and Sour Cream Dip
- Preparation and cooking time
- Prep:
- Easy
- Makes 1 skeleton
Skip to ingredients
For the sweet chilli and sour cream dip
- 100g cream cheese
- 100g soured cream
- 2 tbsp sweet chilli sauceto taste
- 1 tsp lime juice
For the skeletons
- ¼ cucumbersliced
- ½ carrotpeeled and sliced in half
- 3 mushroomssliced
- 1 celery stickcut into small strips
- 1 red pepperdeseeded and sliced
- 2 broccoli florets
- salad cress
- 1 black olivepitted and sliced
Method
step 1
First make the dip. Beat the cream cheese until smooth, then beat in the sour cream, sweet chilli sauce and lime juice. Cover and chill until needed
step 2
Arrange the vegetables on a board to make the skeleton's body. You'll need about 10 cucumber slices for the shoulders, 8 mushroom slices for the spine (plus 2 more for the hands), 6 red pepper slices for the ribs, 2 broccoli florets for the hips, 5 celery slices for the arms and legs and 3 carrot pieces for the feet and neck
step 3
Transfer the dip to a small bowl and position it above the skeleton's neck, to make the face. Add the cress for hair, 2 olive slices for the eyes, a carrot piece for the nose and a pepper slice for the mouth