Halloween Appetizer: Creepy Crudite

Halloween Appetizer: Creepy Crudite

  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 minutes
  • Yield: 12 or more servings 1x


This Creepy Crudite with Black Olive Tapenade and Ricotta Roasted Red Pepper Dip is the perfect easy Halloween appetizer!



Roasted Red Pepper Ricotta Dip:

  • 1 cup whole milk ricotta
  • 3/4 cup cream cheese
  • 1 cup jarred roasted red peppers, drained well and roughly chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Black Olive Tapenade:

  • 1 1/2 cups roughly chopped kalamata olives
  • 1 cup roughly chopped black olives
  • 1/4 cup packed fresh basil, finely chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons capers


For the Ricotta Roasted Red Pepper Dip:

  1. Drain the roasted red peppers and let them dry out on a paper towel. Using a food processor, pulse the roasted red peppers with the garlic and olive oil until finely chopped. Season with sea salt and pepper. Add in the ricotta and cream cheese and process until smooth and creamy. Taste for seasoning and adjust.

For the Black Olive Tapenade:

  1. Using a food processor, pulse the olives, capers, and garlic until roughly chopped. Add the lemon juice, basil, and olive oil and process until finely chopped and combined. Taste and add salt and pepper if you’d like, but tapenade is usually salty enough on its own.


Both of these dips can be made 1-2 days ahead of time and kept in the refrigerator until served.