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Best Easy Frankenstein Guacamole with Olive Eyes

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A fun and delicious Halloween guacamole shaped like Frankenstein’s monster, complete with olive eyes and sour cream stitches. Perfect for parties, this guacamole is creamy, flavorful, and sure to be a hit with both kids and adults.

Ingredients

Scale
  • 4 ripe avocados
  • 1 medium lime, juiced (about 2 tablespoons)
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 Roma tomato, seeded and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (6 oz) black olives, drained
  • 2 tablespoons sour cream or Greek yogurt
  • 1 small carrot, peeled and cut into thin strips
  • 1 tortilla chip, broken in half
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon cumin (optional)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Prep the ‘face’ ingredients first: Drain the olives and pat them dry. Set aside 6-8 whole olives for the eyes. Slice the remaining olives into thin rounds. Cut the carrot into thin strips, about 2 inches long. Spoon the sour cream into a small zip-top bag and set aside. Break the tortilla chip in half to create jagged ‘teeth’ shapes.
  2. Halve and pit the avocados: Cut each avocado lengthwise around the pit. Twist the halves to separate. Remove the pit by tapping it with your knife blade and twisting, or scoop it out with a spoon.
  3. Scoop and mash the avocados: Scoop the avocado flesh into a large mixing bowl. Add the lime juice immediately. Using a fork, mash about three-quarters of the avocado until creamy but still chunky. Roughly chop the remaining quarter of avocado into small cubes and fold them in.
  4. Add the mix-ins: Fold in the chopped red onion, minced jalapeño, cilantro, and diced tomato. Add the salt, pepper, and any optional spices. Stir gently until evenly distributed. Taste and adjust seasoning as needed.
  5. Shape the guacamole into Frankenstein’s head: Transfer the guacamole to a serving platter or shallow bowl. Using a spatula or the back of a spoon, shape it into a rough rectangle with rounded corners.
  6. Add the olive eyes: Place two whole olives about one-third of the way down from the top of the head, spaced about 2 inches apart. Press them gently into the guac. For extra creepiness, cut a tiny slit in each olive to look like pupils.
  7. Pipe the sour cream stitches: Snip a tiny corner off the zip-top bag of sour cream. Pipe two short, parallel lines above each eye for stitched eyebrows. Pipe a few short vertical lines down the sides of the head for neck bolts.
  8. Add the carrot bolts and chip mouth: Insert two carrot strips on each side of the head near the bottom for bolts. Arrange the broken tortilla chip halves in a zigzag line below the eyes to form a jagged mouth. Press them in gently.
  9. Final touches: Scatter any remaining olive rounds or carrot strips around the platter for garnish. Sprinkle extra cilantro leaves if desired. Serve immediately with tortilla chips.

Notes

Do not over-mash the avocados; aim for creamy with visible chunks. For best results, prep all ingredients except avocados the night before. To prevent browning, press plastic wrap directly onto the surface of the guacamole if making ahead. Use standard-sized black olives for the eyes, not jumbo ones.

Nutrition

Keywords: Halloween guacamole, Frankenstein guacamole, monster guacamole, olive eyes, easy Halloween recipe, party appetizer, guacamole recipe

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