Looking for some Jack-O-Lantern Fruit Cups and Spooky Spider Halloween Recipes to share with family and friends? We have three spooky snack recipes that are perfect for October. Orange Jack-o-Lantern Fruit Cups are a delightful take on traditional fruit salad. Spiderweb Black Bean Dip and Spider Deviled Eggs feature edible black olive spiders that are perfect for a Halloween potluck. All three recipes are super simple to make and are perfect options to show off your Halloween creativity.
Pumpkin-themed fruit cups are an easy and healthy snack option for adults and kids alike. All you need is a sharp paring knife, a few oranges, and whatever fruit(s) you want to fill them with.
They can also be a spook-tastic breakfast option or a fun alternative to your traditional fruit salad at a party. The best part is they are “packaged” in individual containers for convenient sharing.
- 3 navel oranges
- 2 cups mixed fruit (your choice)
- Using your sharp paring knife, slice off the tops of the oranges.
- Using a spoon, scoop out the insides of the orange (you can use the chunks of orange inside your fruit cup or even make some fresh orange juice).
- With your paring knife, cut out faces on the orange to look like a Jack-o-Lantern.
- Fill your navel orange “Jack-o-Lanterns” with whatever mixed fruit you prefer. I used a pre-packaged mixed fruit bag from the store which had melons, berries, and grapes. So simple and effortless!
Spiderweb Black Bean Dip
A spooky take on chips and dip, featuring an edible sour cream spiderweb and black olive spider! Black bean dip is full of fiber and tastes delicious. Simply purchase your favorite chips and black bean dip at the grocery store, or try your hand at making your own. Here’s a delicious black bean dip recipe.
*Pro-Tip: A sandwich bag with the corner cut off makes a great piping bag for the spiderweb, but squeeze bags of sour cream from the grocery store work great too.
- 1 16-ounce jar black bean dip (or easily make it from scratch with this Black Bean Dip Recipe)
- 1 cup light sour cream (from a container or a squeeze bag)
- 1 black olive (whole)
- Black corn tortilla chips, for serving
- Transfer your dip to a serving bowl.
- If you are piping your sour cream spiderweb onto the dip, fill a sandwich bag with sour cream and then snip one of the bottom corners off with scissors. This is your “piping bag” to make the spiderweb. *You can also buy a squeeze sour cream bag from the grocery store which will be your piping bag.
- Using your sour cream piping bag or squeeze bag of sour cream, draw a spider web over the dip (see pictures for an example of the shape).
- To make the spider body, cut the olive in half and place one half cut-side down onto the dip.
- To make the spider legs, thinly slice the other half of the olive into eight equal pieces, placing four on each side of your olive-halves.
- Serve with tortilla chips.
Spider Deviled Eggs
This recipe features Greek yogurt instead of your traditional mayo, so it is lower in calories and fat, but equally as tasty! A dash of smoked paprika and an edible black olive spider make your deviled eggs just as creepy as they are cute.
- 6 large hard-boiled eggs, shells removed
- ½ cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- Salt and pepper to taste
- Smoked paprika for topping
- 12 black olives (whole)
- Cut each egg in half lengthwise.
- Remove the yolks and place into a small bowl. Use a fork to mash.
- Add yogurt, Dijon mustard, salt, and pepper to the yolks and mix well until smooth.
- Use a spoon to place about 1 Tbsp of egg mixture back into each egg half. Sprinkle smoked paprika on top.
- To make the spider bodies, cut the olives in half and place one half cut-side down onto each egg.
- To make the spider legs, thinly slice the other half of each olive into eight equal pieces. Place four legs on each side of the spider body on your egg. Serve.
For more Halloween Recipes, check out:
5 Fun and Easy Halloween Treats Using String Cheese
3 Spooky Halloween Apple Recipes
Spooky Halloween Meal Ideas
5 Fun Halloween Treats
Jack-O-Lantern Pita and Date Bugs
By: Carley Gill, Dietetic Intern