T-Rex Fossil Crudités Platter

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This creative platter features fresh vegetables artfully arranged to mimic a T-Rex fossil, making it a fun and healthy centerpiece for any event. Crisp cucumber rounds form the spine, carrot sticks highlight ribs and limbs, while bell pepper strips outline the jaw and claws. Broccoli and cauliflower florets shape the skull and joints, all placed on a bed of tender spinach leaves. Black olives and cherry tomatoes add eye-catching accents. Accompanied by a smooth dip of Greek yogurt blended with mayonnaise, fresh dill, and spices, this dish combines playful presentation with delightful flavors and nutritious ingredients.

Updated on Tue, 09 Dec 2025 09:48:00 GMT
Freshly sliced vegetable T-Rex Fossil Crudités arranged on a platter, served alongside creamy ranch. Save to Pinterest
Freshly sliced vegetable T-Rex Fossil Crudités arranged on a platter, served alongside creamy ranch. | amberkettle.com

A playful and healthy vegetable platter arranged to resemble a T-Rex fossil, perfect for kids parties or themed gatherings. Served with a creamy ranch dip.

Get creative with vegetable placement to mimic a fossil structure and let kids help for a fun activity.

Ingredients

  • Vegetables: 1 large cucumber, 2 large carrots, 1 yellow bell pepper, 1 red bell pepper, 1 small broccoli crown, 1 small cauliflower crown, 10 snap peas, 6 cherry tomatoes, 6 black olives (pitted, for eyes/claws), 1 bunch baby spinach leaves (for background)
  • Dip: 1 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon fresh dill, chopped, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper, to taste

Instructions

Step 1:
Wash and dry all vegetables thoroughly.
Step 2:
Slice the cucumber into thin rounds for the T-Rexs vertebrae and tail bones.
Step 3:
Peel and cut the carrots into thin sticks for ribs and limbs.
Step 4:
Slice the bell peppers into strips for the jaw, spine, and claws.
Step 5:
Break the broccoli and cauliflower into small florets for skull, pelvis, and joints.
Step 6:
Arrange baby spinach leaves as a base layer on a large platter.
Step 7:
Assemble the vegetables on top to form a T-Rex fossil shape, using olives for eyes and claws, tomatoes for accent bones or fossilized eggs.
Step 8:
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dill, garlic powder, onion powder, salt, and pepper until smooth.
Step 9:
Serve the dip alongside the platter.
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| amberkettle.com

Pair this dish with sparkling apple juice or lemonade for a fun family moment.

Required Tools

Large serving platter, sharp knife, vegetable peeler, small mixing bowl, whisk or spoon

Allergen Information

Contains dairy and possible egg allergens; always verify ingredients for hidden allergens

Nutritional Information

Per serving: 75 calories, 3 g total fat, 9 g carbohydrates, 3 g protein

Colorful T-Rex Fossil Crudités, a fun and healthy appetizer with carrot limbs and bell pepper bones. Save to Pinterest
Colorful T-Rex Fossil Crudités, a fun and healthy appetizer with carrot limbs and bell pepper bones. | amberkettle.com

This colorful T-Rex fossil crudités platter is sure to delight kids and adults alike.

Recipe FAQs

What vegetables are best for the fossil effect?

Cucumber rounds, carrot sticks, bell pepper strips, broccoli, and cauliflower florets work well to mimic bones and joints.

How can I make the dip more flavorful?

Enhance the creamy dip by adding fresh dill, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper.

Can I prepare this platter in advance?

Yes, wash and cut the vegetables ahead, but assemble just before serving to keep them crisp and fresh.

Are there alternative dips to serve with this platter?

Hummus or guacamole make great substitutes for the creamy yogurt dip, offering varied flavors.

What occasions suit this vegetable arrangement?

This fun and healthy platter is ideal for kids’ parties, themed gatherings, or casual appetizers.

T-Rex Fossil Crudités Platter

A colorful veggie display shaped like a T-Rex fossil served with a creamy, herbed dip.

Prep duration
25 min
0
Total duration
25 min
Created by Molly Easton


Skill level Easy

Cuisine American

Makes 8 Portions

Dietary details Meat-free, Wheat-free

What You'll Need

Vegetables

01 1 large cucumber
02 2 large carrots
03 1 yellow bell pepper
04 1 red bell pepper
05 1 small broccoli crown
06 1 small cauliflower crown
07 10 snap peas
08 6 cherry tomatoes
09 6 black olives, pitted
10 1 bunch baby spinach leaves

Dip

01 1 cup Greek yogurt
02 1/4 cup mayonnaise
03 1 tablespoon lemon juice
04 1 tablespoon fresh dill, chopped
05 1 teaspoon garlic powder
06 1/2 teaspoon onion powder
07 Salt and pepper, to taste

Directions

Step 01

Prepare Vegetables: Wash and dry all vegetables thoroughly.

Step 02

Slice Cucumber: Cut the cucumber into thin rounds to represent the vertebrae and tail bones.

Step 03

Cut Carrots: Peel and slice carrots into thin sticks to mimic ribs and limbs.

Step 04

Slice Bell Peppers: Cut yellow and red bell peppers into strips to form the jaw, spine, and claws.

Step 05

Prepare Florets: Break broccoli and cauliflower crowns into small florets for the skull, pelvis, and joints.

Step 06

Arrange Spinach Base: Lay baby spinach leaves evenly as a base layer on a large serving platter.

Step 07

Assemble Fossil Shape: Arrange prepared vegetables on the spinach to create a T-Rex fossil shape. Use olives for eyes and claws, and tomatoes as accent bones or fossil eggs.

Step 08

Prepare Dip: In a small bowl, whisk Greek yogurt, mayonnaise, lemon juice, dill, garlic powder, onion powder, salt, and pepper until smooth.

Step 09

Serve: Place the dip alongside the vegetable platter for serving.

Equipment needed

  • Large serving platter
  • Sharp knife
  • Vegetable peeler
  • Small mixing bowl
  • Whisk or spoon

Allergy details

Be sure to look at every ingredient. If you have concerns, ask your healthcare provider.
  • Contains dairy from Greek yogurt and mayonnaise. Mayonnaise may contain eggs; verify labels for egg-free alternatives.

Nutrition Info (one portion)

Information shown is for general reference. Please speak to your doctor for nutrition advice.
  • Energy: 75
  • Lipids: 3 g
  • Carbohydrates: 9 g
  • Proteins: 3 g