Cucumber Guacamole Appetizer Bites are easy to make, fun to nibble on, and these little appetizer bites of guacamole goodness also also low in carbs!

PIN Cucumber Guacamole Appetizer Bites to make them later!

For any time when you might need a healthy appetizer idea, these Easy Cucumber Guacamole Appetizer Bites that are tasty and also very low in carbs! And these little bites of cucumber filled with avocado are also super easy to make.

Of course, the Cucumber Guacamole Appetizers are a variation of the Hummus and Cucumber Appetizer Bites that I’ve also been making for years, and they’re also amazing if you don’t mind a few more carbs. For the guacamole bites, I added a slight change to this barely-a-recipe recipe, hollowing out the cucumber with a melon baller. So here it is, a ridiculously easy but delicious idea for a good low-carb vehicle to deliver guacamole to your mouth!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  • cucumber, preferably European cucumber
  •  guacamole (see notes if you want to make your own)
  • Chili Powder (affiliate link), for sprinkling on top

Want more ideas with cucumbers?

You can use Cucumber Recipes to see all the idea on my site for this favorite low-carb vegetable!

Want lots more ideas for Low-Carb Appetizers?

If you’d like to see lots more ideas for appetizers, I added this to my post of 50+ Low-Carb and Keto Appetizer Recipes, and that round-up has so many good ideas!

How to Make Cucumber Guacamole Appetizer Bites:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Use European cucumbers wrapped in plastic for this recipe, because they have skins that aren’t treated with wax.
  2. Use a melon baller (affiliate link) to scoop out the center of a slice of cucumber that’s about 5/8 inch thick.
  3. If you have plenty of time to make my Cilantro Lover’s Perfect Guacamole (or my Easy Guacamole), that will make these even better.
  4. This time I just bought guacamole from Costco and that also worked great for this.
  5. The trick that makes this easy is to put guacamole into a small zip-loc bag, snip off the corner, and squeeze enough guacamole to fill the center of each piece of cucumber.
  6. Then if you’d like sprinkle the guacamole with the tiniest pinch of chile powder.
  7. That. Is. All. Eat and enjoy!
  8. This will be a hit with all the guacamole lovers at a party, but it’s also easy enough just to make for yourself whenever you need a little guacamole in your life!

More Tasty Ideas with Guacamole:

Ingredients

  • 1 large European cucumber
  • 1 cup guacamole (see notes)
  • chile powder for sprinkling on top

Instructions

  1. Wash and dry the outside of the cucumber if needed. Peel off strips of the skin if you like that look, or don’t like the taste of the skin.
  2. Cut the cucumber into slices that are about 5/8 inch thick, discarding the ends.
  3. Use a melon baller (affiliate link) to carefully scoop out the center of each cucumber slice to create a small cup.
  4. Put the guacamole into a small ZipLoc bag; then carefully snip off the corner of the bag.
  5. Lay cucumber pieces out on a serving dish, with the scooped side up. Carefully squeeze out enough guacamole to fill the center of each piece of cucumber.
  6. Sprinkle each one with the tiniest pinch of chile powder.

Notes

Don’t make them too far in advance because the cucumbers do release a little water after they’re cut.

You can use Cilantro Lover’s Perfect Guacamole, Easy Guacamole, or purchased guacamole for this recipe. (Use more or less guacamole depending on how big the cucumber is and how full you like them.)

Serving size for nutritional information is two appetizer bites.

This recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

2 appetizer bites

Amount Per Serving:
Calories: 52Total Fat: 4gSaturated Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 124mgCarbohydrates: 4gFiber: 2gSugar: 2gProtein: 0g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy Cucumber Guacamole Appetizer Bites are low-carb, Keto, low-glycemic, gluten-free, Paleo (with approved guacamole), dairy-free, meatless, vegan and South Beach Diet friendly. When it comes to healthy appetizers, this is the bomb!

Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
  2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
  3. Add mayo and sour cream to bowl.
  4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
  5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
  6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
  7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
  8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
  9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 cup sour cream (see notes)
  • 1 cup mayo (see notes)
  • 1 tsp. grated onion
  • 2 tsp. dried dill weed
  • 2 tsp. Beau Monde Seasoning (see notes)

Instructions

  1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
  2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
  3. Chill an hour or so before serving.

 

Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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