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Easy Green Guacamole Mummy Dip: 5-Min Halloween Treat

green guacamole mummy dip - featured image

A spooky and delicious Halloween appetizer featuring bright green guacamole topped with sour cream ‘eyes’ and wrapped in baked corn tortilla ‘bandages’.

Ingredients

Scale
  • 3 large ripe avocados (Hass preferred)
  • 1 bag small yellow corn tortillas
  • 1 generous handful fresh cilantro, roughly chopped
  • Juice of 2 fresh limes
  • 1–2 cloves garlic, minced
  • 1 small jalapeño, seeded and finely diced
  • Sea salt, to taste
  • Sour cream or Greek yogurt (for the eyes)
  • Sliced black olives (optional, for pupils)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Stack 2-3 tortillas at a time and cut into strips about 1 inch wide and 4-6 inches long.
  3. Arrange tortilla strips in a single layer on the baking sheet without overlapping.
  4. Bake tortilla strips for 8-10 minutes until pale gold and firm. Let cool completely on the pan.
  5. Cut avocados in half, remove pits, and scoop flesh into a mixing bowl.
  6. Add lime juice immediately and mash avocados with a fork until slightly chunky.
  7. Stir in minced garlic, diced jalapeño, chopped cilantro, and salt. Taste and adjust seasoning.
  8. Spoon guacamole into a serving bowl and spread to create a flat surface.
  9. Place two dollops of sour cream or yogurt on top of the guacamole for eyes.
  10. Drape cooled tortilla strips over the bowl like bandages, crisscrossing to cover the face.
  11. Add black olive slices to the sour cream for pupils if desired. Serve immediately.

Notes

Ensure tortilla strips are completely cool before assembling to prevent bending. Use fresh lime juice to prevent guacamole from browning. Store guacamole with plastic wrap pressed directly onto the surface. Corn tortillas are essential for rigidity; flour tortillas are too flexible.

Nutrition

Keywords: Halloween dip, guacamole recipe, mummy dip, corn tortilla snacks, easy party appetizer, green guacamole, spooky food