I am always on a quest for easy, healthy, and delicious meals, and this white…
This bacon guacamole is no joke! I live in a house with all boys (my hubby and triplet boys) so bacon and guacamole is something we never tire of!
Why bacon guacamole
- Who doesn’t love guacamole?
- Who doesn’t love bacon?
- Why not put them together for a good time?
How to make bacon guacamole
The recipe below is how I typically make guacamole but keep in mind, there’s so much flexibility with guac! Play around and be creative! You won’t mess this up!
Let’s start with avocados
At the store, I always squeeze avocados like I’m squeezing a peach to check for ripeness. You don’t want it rock solid and you don’t want it mushy.
If you do have to buy ones that are still hard, keep them out vs. refrigerate and they’ll ripen much sooner. Often times I’ll keep them out on my counter for a couple of days and then once soft, will refrigerate until it’s time to use them.
Once I’ve mashed the avocados (I used a potato masher), it’s time to start dicing!
Putting it together
After adding the diced veggies and lime juice, I add sea salt to taste. Note, I start with a teaspoon like the recipe says but often I’ll add more. The salt brings out the flavor of all the other ingredients.Print
Bacon takes this guacamole to the next level! Easy to throw together and always a fan fave!
- 3 large ripe Hass avocados, halved, pitted and scooped out
- 4–5 strips of bacon, cooked crisp and cut into 1/2 inch pieces
- 1/4 cup tomatoes, seeded and diced
- 1/4 cup red onion, minced
- 1/4 of sweet pepper (use jalapeno if you like a kick)
- 3 cloves of garlic
- Juice from 1 lime
- 1/4 teaspoon of Kosher or sea salt (or more to taste)
- Fresh black ground pepper to taste
- Cilantro (optional)
- In a bowl, mash the avocado with a fork until it is at your desired consistency. Stir in bacon, red onion, tomato, pepper, garlic, lime juice, salt and pepper.
- Serve immediately or press a piece of plastic wrap flush into top of guacamole, refrigerate and serve preferably within 24 hours.
- When refrigerating guac, add the pit back to the guacamole and sprinkle some lime juice to minimize browning (also seal tight with saran wrap).