Bacon and Blue Cheese Guacamole Recipe

Bacon and Blue Cheese Guacamole Recipe

How To Make Bacon and Blue Cheese Guacamole

Pair a ton of sides and snacks with this blue cheese guacamole brimming with sharp and salty flavors. Mix a dash of Tabasco for some heat.

Preparation: 20 minutes
Total: 20 minutes



  • 5slicesbacon,preferably thick cut
  • 3largeripe avocados
  • 3tspwine vinegar,red or white
  • ¼cupred onion,minced
  • ½tspgarlic powder
  • dash hot pepper sauce,such as Tabasco
  • ½cupcrumbled blue cheese,divided
  • salt to taste

For Serving:

  • tortilla chips
  • pretzel chips
  • saltines



  1. Lay the bacon strips in a large skillet. Turn the heat to medium and cook for 5 to 10 minutes, turning frequently until the bacon is crisp.

  2. Lay on a paper towel-lined plate to drain. When the bacon is cool enough to handle, crumble it and set it aside.


  1. Cut the avocados in half pole-to-pole and twist them open. Remove the pit.

  2. With a large spoon, scoop the avocado flesh into a medium bowl. Mash it with a large fork until it’s chunky-smooth.

  3. Add 2 teaspoons vinegar, garlic powder, and the hot pepper sauce; mix well. Reserve 1 tablespoon each of bacon and blue cheese for garnish, and gently fold the rest into the guacamole.

  4. Taste the guacamole on a chip or cracker, then adjust seasoning with salt. If it tastes flat, add another ½ to 1 teaspoon vinegar.

To Serve:

  1. Transfer to a serving bowl, then garnish with reserved blue cheese and bacon.

  2. This guacamole is best enjoyed within 2 hours. Refrigerate leftovers for up to 1 day.


  • Calories: 207.36kcal
  • Fat: 18.75g
  • Saturated Fat: 4.79g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 10.44g
  • Polyunsaturated Fat: 2.36g
  • Carbohydrates: 7.27g
  • Fiber: 5.13g
  • Sugar: 0.86g
  • Protein: 4.86g
  • Cholesterol: 14.63mg
  • Sodium: 239.22mg
  • Calcium: 46.62mg
  • Potassium: 420.69mg
  • Iron: 0.52mg
  • Vitamin A: 20.28µg
  • Vitamin C: 8.28mg
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