Low Sugar Paleo Smoky Paprika Guacamole Veggie Cups
Creamy, smoky, and packed with fresh flavor, this guacamole is the kind of crowd-pleasing dip that disappears fast — and every single ingredient earns its place. Smoked paprika and cumin give the mashed avocado a deep, almost campfire-like warmth, while fresh lime juice and cilantro keep things bright and lively. The real genius here is the serving vessel: crisp bell pepper strips and hollowed cucumber rounds replace chips entirely, making this naturally free of any added sweeteners without any awkward substitutions or label-reading required. Store-bought dips and packaged snacks often sneak in sugar where you'd least expect it, so making your own from scratch puts you fully in control. Folding in seeded Roma tomato at the end keeps the texture chunky and satisfying rather than watery. Whether you're hosting a party or just want a clean, vibrant snack, these little veggie cups look stunning on a platter and taste even better than they look.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- 1 roma tomato, seeded and finely diced
- 3 tbsp fresh cilantro, finely chopped
For the veggie cups
- 2 large bell peppers (any color), cut into 1 ½-inch wide strips or rings
- 1 large english cucumber, cut into 1-inch thick rounds
For serving
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming away the seeds and white pith to create shallow, scoop-shaped cups. Using a small melon baller or teaspoon, hollow out the center of each cucumber round, leaving a ¼-inch base intact to form a cup. Arrange all veggie cups on a serving platter.
- 2
Place the avocado flesh in a mixing bowl and mash with a fork to your preferred texture — leave it slightly chunky for the best result.
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