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.
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.
Lay on a paper towel-lined plate to drain. When the bacon is cool enough to handle, crumble it and set it aside.
Cut the avocados in half pole-to-pole and twist them open. Remove the pit.
With a large spoon, scoop the avocado flesh into a medium bowl. Mash it with a large fork until it’s chunky-smooth.
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.
Taste the guacamole on a chip or cracker, then adjust seasoning with salt. If it tastes flat, add another ½ to 1 teaspoon vinegar.
Transfer to a serving bowl, then garnish with reserved blue cheese and bacon.
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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