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 Veggies yellow and green squash, cut into discs celery cherry tomatoes green beans cauliflower small carrots pepper slices carrots mushrooms broccoli peas Dip (brains) Stir all the ingredients in a skull-size bowl or scooped out head of lettuce. Refrigerate. Skeleton Spine: alternating disks of yellow and green squash Ribs: celery Elbows: cherry tomatoes Arms: green beans Hands: cauliflower Fingers: small carrots Pelvis: pepper slices Leg bones: carrots Knees: mushrooms Feet: broccoli Toes: peas 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 http://www.agclassroom.org/ok Back to Food Back to Food and Fun