Serves 15
15 min
Mini Guacamole & Olive Cups
Recipe GLPRc65b9bb99f8e6f
Crispy phyllo shells filled with creamy guacamole seasoned with garlic, cumin, lime, and cilantro, then topped with briny black olives. This elegant yet simple appetizer combines fresh Mexican flavors with a satisfying crunch—perfect for entertaining or a quick healthy snack. No cooking required, ready in just 15 minutes.
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Ingredients
1½ California avocados, pitted
2 black olives, cut into half-circles
1 dash cayenne pepper
2 tsp fresh cilantro, minced
1 garlic clove, minced
¼ tsp ground cumin
1 tsp fresh lime juice
15 store-bought phyllo shells, defrosted
⅛ tsp salt
3 tbsp diced tomato
Directions
Halve the avocados lengthwise, remove the pit, and scoop the flesh into a medium bowl. Using the back of a fork, mash the avocado until it reaches your desired consistency—slightly chunky or smooth, as you prefer.
Add the lime juice, minced garlic, ground cumin, salt, and a dash of cayenne pepper to the mashed avocado. Stir until well combined. Taste the mixture and add more cayenne pepper if you prefer additional heat.
Gently fold in the diced tomato, black olive pieces, and fresh minced cilantro until evenly distributed throughout the guacamole.
Spoon approximately 1 tablespoon of guacamole mixture into each phyllo shell. Top each filled shell with a black olive half-circle.
Arrange the filled cups on a serving platter and serve immediately.
