BHA & BHT Free Paleo Guacamole Veggie Cups
Fresh avocado, bright lime juice, crisp vegetables, and a handful of simple aromatics — every ingredient here is exactly what it sounds like, with no synthetic preservatives or additives hiding anywhere in the mix. That matters more than it might seem, because BHA and BHT show up in a surprising number of packaged dips, seasoning blends, and even some store-bought guacamoles under vague labeling. Making it from scratch like this puts you fully in control. The guacamole itself is deeply flavorful — creamy avocado mashed to your preferred texture, lifted by fresh lime, a little heat from jalapeño, and the brightness of cilantro and tomato. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping, adding satisfying crunch and keeping the whole thing light and naturally whole-food. The cucumber cups are a genuinely clever touch — a small well scooped into each round holds the guacamole neatly and makes for a beautiful, snackable presentation. This is the kind of appetizer that disappears fast at a gathering, and nobody needs to know how effortless it was to pull together.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp fine sea salt, plus more to taste
- ¼ cup red onion, finely diced
- 1 jalapeño, seeds removed, finely minced
- 2 tbsp fresh cilantro, finely chopped
- 1 roma tomato, seeds removed, finely diced
- ¼ tsp ground cumin (optional)
For the veggie cups
- 2 large bell peppers (any color), cut into 2-inch wide strips or rings
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Prepare the veggie cups: cut the bell peppers into roughly 2-inch wide strips or rings, and slice the cucumber into 1-inch thick rounds. Use a small spoon or melon baller to scoop a shallow well into the center of each cucumber round, leaving the base intact. Arrange all the veggie pieces on a serving platter.
- 2
Place the avocado flesh in a mixing bowl and add the lime juice and salt. Mash with a fork to your preferred texture — leave it chunky for more body, or mash until mostly smooth.
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