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Ghost Pepper and Dip Board

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Makes 1 board, serves 8 to 10

Ingredients

  • 3 large white or pale yellow bell peppers halved lengthways and seeds removed
  • 12 black olive rounds about 2 mm thick, for eyes and mouths
  • 250 g black bean dip store-bought or homemade
  • 200 g corn chips or tortilla chips
  • 150 g dark seedless grapes in clusters

Instructions

  • Lay each pepper half cut side up on a board. Press two olive rounds into the upper third of each half for eyes, pushing lightly so they hold.
  • Press one olive round, slightly lower, in an oval or open-circle shape to suggest a surprised ghost mouth.
  • Pour the black bean dip into a small black bowl and place it at one end of a long rectangular board.
  • Arrange the ghost peppers in a row next to the dip bowl, spacing them evenly along the board.
  • Fill the remaining space with corn chips and dark grape clusters.
  • Serve within 2 hours. The assembled board can be refrigerated, uncovered, for up to 3 hours before serving.