Frankenstein guacamole makes a spooktacular appetizer for any Halloween celebration! Start with your favorite guacamole, add Frank’s face with veggies, and serve with chips!
So far I’ve mostly been sharing sweet Halloween treats but today I’m bringing it full circle with this fun Halloween appetizer – one of my all time favorite Halloween party ideas!
This one is super easy to make, even if you’re artistically or cooking challenged. It’s also a fun one to let the kids help with – pretty hard to screw up!
If to save time, you can even just grab a container of your favorite guacamole instead of making it from scratch!
Why You’ll Love This Recipe
- Healthier Halloween idea – unlike some of the desserts I’ve been sharing, this Frankenstein guacamole is a little healthier alternative, especially if you serve it up with some fresh veggies (or even chips).
- Fun veggie plate alternative – I’ve never met anyone who actually likes to bring a veggie plate. This is a fun alternative if that’s what you’ve been assigned or what you signed up for. Makes bringing a veggie plate actually fun!
- Guacamole – I’ve included a simple guacamole recipe in this post but if you have a favorite guac recipe, by all means use that instead. You just want to make sure that it’s not super chunky and that it doesn’t include things that would take away from the green color (pomegranate seeds for example).
- Red cabbage – I recommend getting an uncut red cabbages so that you can cut the hair pieces how you want them. A bag of shredded red cabbage isn’t going to come with the little triangles you want for the look!
How to Make Guacamole Frankenstein
Making this Frankenstein guacamole is actually a lot easier than you’d think since there’s no real decorating, just cutting veggies!
1 – Cut your veggies
Before you get started, cut up your veggies (p.s., I’m using the term veggies loosely to include all of the decoration pieces) so that you have:
- 6 pieces of thin red cabbage shreds for the mouth
- 10-12 red cabbage triangles for the hair (the number will depend on how big you cut them and how big your Frankenstein is)
- 2 slices of cucumber for the eyes
- 1 end of the cucumber for the nose
- 2 slim cut celery stalks for the neck bolts – I typically cut them in half once then in half again to get about 1/4 of the regular width of the normal celery stalk
- 1 cherry tomato cut in half for the neck bolts
- 2 slices of black olives for the eyeballs
2 – Make your Guacamole
Make your guacamole if you’re making it or if not, just skip right along. If you’re making the guacamole, all you need to do is:
- Combine the avocado and lime juice in a bowl and toss until the avocado has been coated.
- Add the spices to the avocado and toss to combine.
- Mash the avocado and spices together, making sure to mash it quite a bit to get a nice creamy texture. You don’t want chunks for this Frank!
- Add cilantro and stir in until well combined.
3 – Make Frankenstein
Start creating your Frankenstein by spreading guacamole on a large serving plate in a rectangle shape. I recommend making the guacamole about 1/4-1/2 inch deep on the plate so it’s one layer of dip rather than multiple chips worth of dip in each layer.
Make your Frankenstein in the middle of a serving platters so you don’t have to move it to surround it with your favorite dipping items!
Decorate the Frankenstein with the veggies you cut up earlier, using the pictures in this post for guidance.
You’ll use cucumber slices and black olives for the eyeballs, the end of the cucumber for the nose, cabbage for the hair and mouth, and celery with the cherry tomatoes for the eye bolts.
If you need more details directions on creating the face, feel free to leave me a comment and I’ll try to walk you through it, but it should be pretty self-explanatory.
You can also get creative with this like I did with adding the sriracha sauce for the scar!
Surround the Frankenstein guacamole with chips, crackers, veggies, and anything else you like to dip into guacamole! Just keep Frankenstein in the front and center!
To make the guacamole in advance, make it then cover your bowl with plastic wrap, making sure there is no air between the guac and plastic wrap. This should help with the oxidation and will keep your guac from turning black! Store in the fridge for about 24 hours.
Make sure your avocados are nice and ripe to make the guacamole. If you get unripe avocados, you won’t be able to mash them enough to make this tasty. You should be able to squeeze the avocado similar to a stick of butter, where it has some give. Place the avocados in a brown paper bag to ripen quickly.
The brightest, freshest, and greenest ones aren’t ripe enough. They are beautiful, but you will have to wait a week or so for them to mature. If you’re buying an avocado that isn’t ready yet, a good way to get it to ripen quickly is to store it in a paper bag
Guacamole is best served with chips, veggies that you can dip like carrots and celery, as well as crackers of your choice. It’s also of course great with any sort of Mexican food!
More Easy Appetizers
If you need more appetizers for your Halloween party, try any of these!
- Cheese stuffed meatballs – these simple meatballs are stuffed with mozzarella cheese then baked or cooked in an air fryer. They’re easy and delicious!
- Pizza twist recipe – a fun take on traditional pizza, these yummy pizza twists have all of the flavor of pepperoni pizza with a twist!
- Sticky Asian chicken wings – this delicious chicken wing recipe has a slightly sweet, slightly sticky taste!
- Pigs in a blanket with cheese – there’s nothing more classic than pigs in a blanket and this delicious variety uses cheddar cheese and a yummy buttery topping to make them even better!
- Buffalo chicken dip – everyone’s favorite buffalo chicken dip in a quick and easy layered recipe!
- 2 TBS lime juice
- 2 ripe avocados
- ½ tsp salt
- ½ tsp chili powder
- ½ tsp ground cumin
- 1 tsp garlic powder
- 1 TBS chopped cilantro
- ¼ head red cabbage (for hair and mouth)
- 2 slices cucumber (for eyes)
- 1 tip cucumber (for nose)
- 2 slices black olives (for eyeballs)
- 1 cherry tomato (cut in half for bolts)
- 2 slim celery stalks (for neck bolts)
- sriracha sauce optional
- In a medium bowl, combine the avocado and lime juice and toss until the avocado has been completely coated.2 TBS lime juice, 2 ripe avocados
- Add the garlic, kosher salt, cumin, and chili powder and toss to combine.1/2 tsp salt, 1/2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp ground cumin
- Using a fork or potato masher, mash the avocado and spices to your desired consistency. Less mashing for chunky guacamole; more mashing for creamy guacamole.
- Add cilantro and stir to combine.1 TBS chopped cilantro
- Spread prepared guacamole on a large serving plate in a rectangular shape.
- Add cucumber slices where you want eyes, then top with black olive slices for eyeballs.2 slices cucumber, 2 slices black olives
- Use the cucumber tip for the nose and then put celery stalks in place for the neck bolts, top with half cherry tomatoes for the screws.1 tip cucumber, 2 slim celery stalks, 1 cherry tomato
- cut really thin slices in the red cabbage and place them in a zig zag where you want the mouth to be.1/4 head red cabbage
- The hair is created by cutting triangle shapes in the red cabbage and putting them on top of the head.1/4 head red cabbage
- Use Sriracha Sauce to make scars if desired.sriracha sauce
- Serve guacamole with tortilla chips, vegetables or your favorite crackers.