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Spooky Monster Guacamole Dip: Easy Halloween Recipe

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A fun and delicious Halloween appetizer that combines creamy guacamole with a monster face made from simple ingredients. It’s quick to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 4 large ripe avocados
  • 1/2 cup finely diced red onion
  • 2 Roma tomatoes, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • Juice of 2 limes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed tortilla chips or toasted pepitas
  • 2 black olives, sliced into rounds
  • 1/4 cup sour cream or Greek yogurt
  • 1 small carrot, peeled and cut into thin strips
  • 1 bell pepper (any color), cut into a jagged mouth shape

Instructions

  1. Prep your monster parts: Slice olives into rounds, cut bell pepper into a jagged mouth shape, peel and cut carrot into 2-inch thin strips for horns, spoon sour cream into a small bowl, and crush tortilla chips in a zip-top bag with a rolling pin until coarse crumbs.
  2. Mash the guacamole base: Cut avocados in half, remove pits, scoop flesh into a large mixing bowl. Add lime juice and salt immediately. Mash to desired consistency (mostly smooth with a few chunks).
  3. Mix in the flavor team: Add diced red onion, tomatoes, cilantro, garlic, and jalapeño to the mashed avocado. Stir gently until evenly distributed. Taste and adjust salt or lime juice as needed.
  4. Shape the monster on your platter: Spoon guacamole onto serving platter. Use back of a spoon or spatula to shape into a rough oval or dome.
  5. Apply the monster ‘fur’: Sprinkle crushed tortilla chips or toasted pepitas all over the guacamole dome, pressing gently to stick. Leave a small area clear in the center for the face.
  6. Build the monster face: Place two olive rounds in the center for eyes. Make small dents behind them so they sit flush. Dollop sour cream on top of each olive for eyeballs. Arrange bell pepper mouth below eyes. Stick carrot strips into top of head for horns.
  7. Serve immediately or chill: Best served right away. If making ahead, assemble everything except crunchy toppings and decorations, cover tightly with plastic wrap, and refrigerate. Add toppings and face just before serving.

Notes

For dairy-free, use thick coconut cream for eyeballs. For nut-free, skip pepitas and use more tortilla chips. Guacamole is best within an hour of making. To prevent browning, press plastic wrap directly onto surface when storing.

Nutrition

Keywords: Halloween, guacamole, monster, dip, easy, party, appetizer, spooky

Find it online: https://bitesienna.com/spooky-monster-guacamole-dip-easy-halloween-recipe/