Veggie Skeleton - cooking recipe

Ingredients

1 cup ranch dip (or favorite dip)
1 olive, sliced
1 red pepper, sliced
1 mushroom, sliced
1 stock celery (cut into fours)
4 baby carrots
1 cucumber, sliced
2 sugar snap peas
1 green beans (cut in half)
6 small broccoli florets
4 small cauliflower florets
3 large cauliflower florets

Preparation

For the head fill a small bowl with your favorite dip. Take six small broccoli florets and press.
one at a time lining the top edge of the bowl for hair. Slice an olive and press two rounds in the.
dip for eyes. Take a small slice of red or yellow pepper for the mouth.
For the body layout five cucumber rounds below the bowl of dip.
For the rib cage lay out 8 slices of red bell peppers over the cucumber rounds, four on each side.
Take the two green beans and layout one on each side of the first cucumber as shoulder blades.
For the arms connect a baby carrot on each side of the green bean. For elbows layout a small.
cauliflower floret below each baby carrot. Add another baby carrot below each cauliflower.
floret. Add little slices of celery for hands.
Below the last cucumber add three large cauliflower florets and layout 2 inch slices of celery for.
the legs. Add two small cauliflower florets below each celery stock for knees. Finish the legs.
with two small 1inch slices of celery below each knee. Add detail to the legs by adding a sugar.
snap pea to each leg.
Add slices of mushroom as feet.