You know guacamole is wonderful. But you don’t know HOW wonderful until you give this recipe for bacon guacamole a spin!
I don’t know what took me so long, to tell you the truth, but since the Super Bowl is fast approaching and we are all about having our favorite dips at the ready, here’s the background on this one!
I love guacamole – in fact, I love just about anything involving creamy, dreamy avocados. And I think I have established beyond a shadow of a doubt that my love for bacon knows no bounds.
So really, it’s kind of shameful that it took me until now to put these two together into one bowlful of creamy, salty, spicy deliciousness. Otherwise known as…bacon guacamole!
The key to great guacamole is of course great avocados, and the best place I have ever found avocados? Costco. Yup.
Of course, you have to buy them in bags of eight or so, which means you also have to make cold avocado soup and smoked salmon avocado sandwiches in order to use them all up, but we do what we have to do.
Meanwhile back at the bacon guac, cook up a few strips of bacon until they are crispy, let them cool a little and crumble them up, using all the willpower you possess not to sneak little bites.
What is the best way to cook bacon?
Our favorite way to make bacon is to dunk it in a mixture of cornmeal and brown sugar and cook it in the oven.
Aside from the out of this world taste and texture that you get from the cornmeal and brown sugar, cooking bacon in the oven ensures that it cooks evenly…and you have zero stovetop splatters to clean up!
However you decided to cook your bacon, while it is cooling, peel and pit two ripe avocados.
Mash them on a plate with a fork or a potato masher until they are the consistency you like your guac (I like mine a little chunky, but you be you).
Now squeeze the juice from a couple of fresh limes over the mashed avocado (I love and adore this citrus juicer for this part) and gently stir.
If you like your guac with some heat, shake in a little Tabasco, and add just a pinch of salt (the bacon is going to add a little extra saltiness).
Now lovingly stir all that together, and then stir in the bacon. And that’s all there is to bacon guacamole, except for breaking out the chips and digging in.
I haven’t yet had this slathered on top of a burger, because the Southern husband and I may have eaten the entire bowl before any vision of slathering it on a burger danced through our heads.
But you KNOW that’s going to happen.` Bacon guacamole! My only regret is that it took me so long to figure it out…must go make up for lost time now!Print
Updated (and made even more delicious!) from a previously published Framed Cooks post!