This keto chipotle ranch dip is the perfect accompaniment for the fun owl platter made from veggies! Serve it at Halloween, an autumn gathering, or any time of year!
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I love preparing fun food – and this isn't the first time I've created a picture with veggies – check out my low carb vegetable Christmas tree! With Halloween approaching I was looking through my low carb Halloween recipes and realized that I didn't have owls!
Creating an owl veggie platter isn't exactly an original idea – but I wanted to ensure that low carb vegetables were used, and that it was served with a delicious dip. And this chipotle ranch is SO good!!!
I recommend making the dip first (scroll down for details) – but here's how I made the owl.
What's in this Article?
How to Make a Low Carb Owl Vegetable Platter
Divide the dip between two bowls or ramekins, and place them on a large serving board where you want the eyes to be. Surround the bowls by fanning out some baby carrots above and to the sides.
Place cucumber slices in an overlapping pattern, starting from the bottom and working up.
Next, place slices of bell pepper to the sides of the cucumber to form wings.
Use some off-cuts of pepper to make a beak, claws, and ear tufts. Add celery sticks as branches and finish with black olives for the eyes!
How to Make a Keto Chipotle Ranch Dip
In a small food processor, combine mayonnaise, sour cream, onion powder, two chipotle peppers in adobo sauce, and a spoonful of the sauce.
Blend until smooth, and season with salt and pepper to taste. Transfer to a bowl (or two) and store in the fridge (covered) for up to a week.
Note: You can make this dip into a pourable dressing by adding a few tablespoons of water and blending again.
- ½ cup mayonnaise
- ½ sour cream
- 2 chipotle peppers in adobo sauce
- 1 tbs adobo sauce
- ½ tsp onion powder
- salt and black pepper, to taste
- In a small food processor, combine the mayonnaise, sour cream, onion powder, chipotle peppers, and adobo sauce.
- Blend until smooth, and season with salt and pepper to taste.
- Transfer to a bowl (or two) and store in the fridge (covered) for up to a week.
To make this dip into a pourable dressing, just add a few tablespoons of water and blend again.
0.5g net carbs per serving of two tablespoons.
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Nutrition InformationYield 10 Serving Size 2 tablespoons
Amount Per Serving Calories 81Total Fat 8.5gSaturated Fat 1.4gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 141mgCarbohydrates 0.6gNet Carbohydrates 0.5gFiber 0.1gSugar 0.2gProtein 0.2g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.