In a mixing bowl, combine sour cream, cream cheese, ranch dressing mix, mayonnaise, chives, parsley, garlic powder, and onion powder. Blend until creamy and smooth. Cover and chill for about 30 minutes.

Transfer the dip to a serving dish, drizzle sour cream in circles on top, and drag a toothpick through to create a spiderweb. Add black olive slices for decoration.

Preheat oven to 375°F (190°C). Wrap hot dogs with crescent roll dough, leaving gaps, and place on a baking sheet. Bake for 12–15 minutes until golden. Add mustard/ketchup for eyes.

Mix sugar cookie dough with green food coloring. Roll into balls, press on candy eyeballs, and bake at 350°F (175°C) for 10–12 minutes. Cool before serving.

Melt green candy melts as directed. Dip pretzel rods halfway in the melted candy and press slivered almonds on the tips. Let set until hard.

Thread grapes, cantaloupe, and marshmallows onto skewers, adding mini chocolate chips as eyes. Arrange on a platter.