
Creamy, smoky, and loaded with fresh flavor, this guacamole is the kind of dip that disappears fast at any gathering. Smoked paprika and cumin give the mashed avocado a deep, earthy warmth, while a hit of lime juice and fresh cilantro keep everything bright and vibrant. The real genius here is the serving vessel — hollowed cucumber rounds and bell pepper strips replace chips entirely, making this a naturally grain-free, whole-food snack that still feels festive and fun. Nutmeg is one of those sneaky spices that shows up in unexpected places, but this recipe keeps the spice blend clean and intentional, so there's nothing to second-guess. Every ingredient is straightforward and easy to source, and the assembly is simple enough to pull off in minutes. Whether you're prepping for a party platter or just want a satisfying afternoon snack, these little cups deliver big flavor with zero fuss. Serve them immediately after filling so the veggie cups stay crisp and the guacamole stays fresh.
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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.
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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