Place the ranch bowl at the top of a large black platter and the hummus and guacamole bowls at the bottom left and bottom right, forming a wide triangle.

Decorate the ranch as a skull: two black olive slices for eyes, a small red bell pepper triangle for the nose, and a row of corn kernels for teeth.

Slice the red, yellow, and orange bell peppers lengthwise into thin strips and arrange them in curved, level pairs on both sides of the spine, longest at the top.

Lay cucumber and celery sticks in angled pairs for the arms and legs. Set halved mushrooms at the shoulders, elbows, hands, hips, knees, and feet, and add a cherry tomato at each elbow and knee.

Fill the border with the broccoli, baby carrots, remaining cucumber and celery sticks, extra bell pepper strips, cherry tomatoes, snap peas, and remaining olives, grouped by color.

Tuck fresh parsley into the gaps between the border groups and serve with the dips.