Description
This playful and spicy appetizer brings the “mean one” to your holiday table. Creamy avocados mix with fiery jalapeños and lime, shaped into a festive Grinch face perfect for dipping with red and green tortilla chips.
Ingredients
- 5 ripe avocados, peeled and pitted
- 2 jalapeño peppers, seeds removed and minced
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 large black olives, pitted (for eyes)
- 1 red bell pepper (for heart or hat)
- 1 slice yellow bell pepper (for eye pupils)
- ¼ cup feta cheese or cotija cheese, crumbled (for hat trim)
- Red and green tortilla chips, for serving
Instructions
- Cut avocados in half, remove pits, and scoop the flesh into a large mixing bowl.
- Mash the avocados with a fork or potato masher until creamy but still slightly chunky.
- Add minced jalapeños, diced red onion, chopped cilantro, lime juice, salt, cumin, and cayenne pepper to the bowl; stir gently until well combined.
- Taste the mixture and adjust salt or lime juice if needed; add more jalapeño seeds if you prefer more spice.
- Spoon the guacamole onto a large serving platter and use a spatula to shape it into a pear-shaped “Grinch” head with a tapered chin and rounded top.
- Slice the red bell pepper into a small heart shape and place it on the chest area (or a hat shape on the head).
- Create the eyes by cutting two ovals from the yellow bell pepper and placing black olive slices in the center of each for pupils.
- Use thin strips of black olive or dark green jalapeño skin to form the eyebrows and a mischievous smile.
- If making a hat, arrange the red pepper shape on top of the head and use crumbled feta cheese to create the white “fur” brim and pom-pom.
- Surround the Grinch face with festive red and green tortilla chips for dipping.
Notes
- Keep the avocado pits in the bowl while prepping ingredients to help prevent browning, or press plastic wrap directly onto the surface if making ahead.
- Wear gloves when cutting jalapeños to avoid irritation from the spicy oils.
- Chill the platter in the fridge for 15 minutes before serving to keep the guacamole firm and fresh.
- Use kitchen shears to easily cut the olives and peppers into precise shapes for the face details.
- Serve immediately for the best bright green color.
- Store leftovers in an airtight container with plastic wrap pressed directly against the surface; refrigerate for up to 24 hours. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican-Inspired