The skeleton wasn't going to the Halloween party because he had no body to go with. But you can take him, and be the healthy hit of the gathering, with this adorable Veggie Skeleton with Vidalia Onion Dip from Woman's World magazine

Two tips: If you don't want to go to the trouble of making the Vidalia Onion dip, sub in your favorite store-bought dip. And if you don't want to take the time to hollow out a Vidalia onion to hold the dip (as shown in the photo above), use a bowl instead. 

Bone appetit!

Dip: In large skillet, heat 2 Tbs. olive oil over medium heat. Add one finely chopped Vidalia onion and a 1/2 Tsp. of salt; cook, stirring occasionally, until soft (10-12 minutes). Remove from heat; transfer to bowl. Cool. Stir in 1-1/2 cups sour cream, 1/2 cup mayonnaise, 1/4 cup creamy horseradish and 2 Tbs. white balsamic vinegar. Transfer to bowl. Cover and refrigerate until ready to serve.

Skeleton: For head, place the dip in a bowl (or hollowed out Vidalia onion half) at one end of a large cutting board. For the hair, arrange four lettuce leaves and one package of shredded carrots around the bowl. For shoulders, use medium mini pepper halves and broccoli florets. For arms, use mini carrots, broccoli florets, snap peas and 1 radish (halved). For body, use cauliflower florets, sliced cucumber, orange pepper strips, broccoli florets and remaining radishes (sliced). For legs, use remaining baby carrots, broccoli and snap peas. For feet, use small mini pepper halves. For eyes and teeth, use pitted black olives.