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Easy Halloween Fruit Kabobs with Yogurt Dip

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These Easy Halloween Fruit Kabobs with Yogurt Dip are the opposite of fussy. You take a few cookie cutters, some sturdy fruit, and a batch of creamy yogurt dip, and you have a platter that looks like it took way more effort than it did.

Ingredients

Scale
  • Watermelon, sliced 1/2-inch thick
  • Cantaloupe, sliced 1/2-inch thick
  • Honeydew melon, sliced 1/2-inch thick
  • Strawberries, whole or halved
  • Green grapes, whole
  • Blueberries, whole
  • Pineapple, sliced 1/2-inch thick
  • 2 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Wooden skewers (8-inch)
  • Halloween-themed cookie cutters

Instructions

  1. Prep the melons (5 minutes): Slice your watermelon, cantaloupe, honeydew, and pineapple into 1/2-inch thick slabs. Place the slabs on a clean cutting board.
  2. Cut the shapes (5 minutes): Press your Halloween cookie cutters firmly into the melon and pineapple slabs. Push all the way through, then gently wiggle the cutter to release the shape. Repeat until you have a good pile of ghosts, pumpkins, and bats.
  3. Prepare the dip (3 minutes): In a medium mixing bowl, combine 2 cups of plain Greek yogurt, 3 tablespoons of honey, 1 teaspoon of vanilla extract, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Whisk until smooth and creamy. Cover and refrigerate until ready to serve.
  4. Assemble the kabobs (5 minutes): Take a wooden skewer and start threading your fruit shapes. Alternate colors and shapes for visual appeal. Leave about an inch at the bottom of the skewer for handling. Do not overcrowd the skewer—leave a little space between pieces.
  5. Arrange on a platter (3 minutes): Place the small bowl of yogurt dip in the center of your serving platter. Arrange the kabobs around it in a fan pattern or stacked in rows. Refrigerate until ready to serve.
  6. Serve and enjoy: These are best served cold. Encourage guests to dip and eat immediately.

Notes

You can cut the fruit shapes up to 24 hours in advance and store them in an airtight container in the fridge. Assemble the kabobs no more than 2 hours before serving to keep the fruit from drying out or getting soggy on the skewers. For a dairy-free version, swap Greek yogurt for thick coconut or cashew-based yogurt. For a chocolate dip variation, melt 1/2 cup dark chocolate chips with 2 tablespoons coconut oil.

Nutrition

Keywords: Halloween, fruit kabobs, yogurt dip, easy, kid-friendly, healthy snack, party food

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