Citric Acid Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here — a whisper of cinnamon and a drizzle of pure maple syrup turn a classic dip into something genuinely special. Creamy mashed avocado is the star, brightened with fresh lime juice and cilantro, then nestled into crisp bell pepper strips and hollowed cucumber rounds for a snack that's as beautiful as it is satisfying. Skipping citric acid can be tricky with store-bought dips and packaged snack foods, which often sneak it in as a preservative, so making this from scratch with whole, simple ingredients keeps everything clean and worry-free. The veggie cups do double duty as both vessel and side, meaning no chips, no crackers, and no label-reading required. A touch of jalapeño adds optional heat, while the cumin rounds out the flavor with a subtle earthiness that ties the whole bowl together. This is the kind of recipe that disappears fast at a gathering, and nobody will guess it was built around a dietary need — they'll just want the recipe.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
- 2 tbsp fresh cilantro, finely chopped
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings to form cups
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming the bottoms flat if needed so they sit upright. Cut the cucumber into 1-inch thick rounds and use a small spoon to scoop a shallow well in the center of each round, leaving the base intact. Arrange all the veggie cups on a serving platter.
- 2
Place the avocado flesh in a medium mixing bowl and mash with a fork to your preferred texture — chunky or smooth.
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