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Cozy Mummy-Wrapped Veggie Tray with Easy Ranch Dip

mummy wrapped veggie tray - featured image
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Flaky puff pastry mummies stuffed with roasted seasonal veggies, served with a creamy, herby homemade ranch dip. A cozy, spooky snack perfect for Halloween or any gathering.

Ingredients

Scale
  • 1 sheet (17.3 oz / 490g) refrigerated puff pastry, thawed
  • 1 medium zucchini (about 8 oz / 225g), cut into 3-inch long, ½-inch thick sticks
  • 1 medium yellow squash (about 8 oz / 225g), cut into same-sized sticks
  • 1 large red bell pepper (about 8 oz / 225g), cut into ½-inch wide strips
  • 2 medium carrots (about 4 oz / 115g), peeled and cut into 3-inch long, ½-inch thick sticks
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 24 small candy eyes (optional)
  • ½ cup (120g) sour cream
  • ½ cup (120g) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss zucchini, yellow squash, bell pepper strips, and carrot sticks with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on a separate small baking sheet. Roast for 10 minutes until slightly tender. Remove and let cool for 5 minutes.
  3. On a lightly floured surface, unfold thawed puff pastry sheet. Cut lengthwise into 8 long strips, each about 1-inch wide.
  4. Take one veggie stick (or small bundle of pepper strips) and place at the end of one pastry strip. Gently wrap the pastry around the veggie, overlapping slightly, leaving a small gap at the top for the face. Place seam-side down on prepared baking sheet. Repeat with remaining veggies and pastry strips (makes about 16-18 mummies).
  5. In a small bowl, whisk together egg and 1 tablespoon water. Lightly brush the top of each mummy with egg wash.
  6. Bake for 15-18 minutes, until pastry is puffed and deeply golden.
  7. As soon as mummies come out of the oven, gently press two candy eyes onto the exposed face part of each mummy.
  8. While mummies bake, make the ranch dip: In a medium bowl, combine sour cream, mayonnaise, lemon juice, dried dill, parsley, garlic powder, onion powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk until smooth. Add milk, 1 tablespoon at a time, until dippable consistency is reached. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  9. Arrange warm mummy-wrapped veggies on a serving platter around a small bowl of ranch dip. Serve immediately.

Notes

Pre-roasting veggies is essential to prevent soggy pastry. Keep puff pastry cold for easier handling. Ranch dip flavors meld and improve after 30 minutes in the fridge. For vegan version, use vegan puff pastry, plant milk with maple syrup for egg wash, and vegan sour cream and mayonnaise.

Nutrition

Keywords: mummy-wrapped veggies, veggie tray, ranch dip, Halloween appetizer, puff pastry, roasted vegetables, cozy snack

Find it online: https://lenatable.com/cozy-mummy-wrapped-veggie-tray-with-easy-ranch-dip/