Oklahoma Ag in the Classroom

Vegetable Skeleton

Dip (makes 4 1/4 cups)

  • 3 c low fat yogurt
  • 1 c mayonnaise
  • 1/2 cup peach jam
  • 1 T orange juice
  • 1/2 t to 1 T mild curry powder
  • hollowed-out head of lettuce or small bowl


  • yellow and green squash, cut into discs
  • celery
  • cherry tomatoes
  • green beans
  • cauliflower
  • small carrots
  • pepper slices
  • carrots
  • mushrooms
  • broccoli
  • peas

Dip (brains)

  1. Stir all the ingredients in a skull-size bowl or scooped out head of lettuce.
  2. Refrigerate.


  1. Spine: alternating disks of yellow and green squash
  2. Ribs: celery
  3. Elbows: cherry tomatoes
  4. Arms: green beans
  5. Hands: cauliflower
  6. Fingers: small carrots
  7. Pelvis: pepper slices
  8. Leg bones: carrots
  9. Knees: mushrooms
  10. Feet: broccoli
  11. Toes: peas

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Oklahoma Ag in the Classroom


Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative Extension Service, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education