Bacon Guacamole
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This easy Bacon Guacamole is proof that bacon makes everything better! Loaded with crispy bacon and fresh ingredients, it puts a smoky, savory twist on the classic dip. It’s the best chip dip or taco topping made with just 7 ingredients in 15 minutes!
Why you’ll love this recipe!
Salty, creamy combo – The creamy guacamole you love is made even better with pieces of crispy, salty bacon in every bite.
Just 15 minutes – All you need are 7 ingredients and 15 minutes to put this simple snack together. Perfect for game days, Cinco de Mayo, taco night, and more.
Crowd-pleaser – Guacamole with bacon is so much more than a party dip. You and your guests will love it slathered on burgers, topped on a burrito bowl, or as a taco topping.
Table of Contents
I’m a tried and true bacon girlie who believes a little smoky crunch makes everything better. Seriously—I’ll add it to anything, from bite-sized bacon-wrapped dates to buttery baked maple bacon scones.
Not even my favorite chip dip, guacamole, is safe! This Bacon Guacamole is my go-to upgraded snack for game day and Taco Tuesdays. It’s essentially the same creamy guacamole you already love, but with crispy, salty, fatty pieces of bacon throughout. It only takes 15 minutes to prep, even though it’s usually gone in 5!
Just when I thought guac couldn’t get any better!!!!!
– Rachel
Bacon Guacamole Ingredients
Bacon – I know the whole point of this recipe is *bacon*, but it’s technically optional. The guacamole is delicious with or without it.
Avocados – Try to find ripe avocados so you can make this ASAP. They should give slightly when squeezed, but not be so soft that they turn to mush. If your avocados aren’t quite ripe yet, speed up the process by storing them in a paper bag with a banana for 1 to 2 days.
Jalapeño – I first tested this recipe with serrano peppers, but then my grocery store was all out, so I used jalapeño peppers instead. Turns out, they both work great! The serrano just gave it a more aggressive kick of heat than jalapeños.
Lime juice – Sorry, but freshly squeezed lime juice is non-negotiable. Aside from adding zing, the acidity slows down oxidation, keeping your guacamole looking bright green a little longer.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Paleo/Whole30 option – To keep this recipe Paleo/Whole30, use bacon with minimal ingredients and zero grams of sugar.
- Swap classic bacon – Instead of pork bacon, make the bacon guacamole with turkey bacon, tempeh bacon, prosciutto, or pancetta.
- Add more flavor – Stir in a pinch of garlic powder, onion powder, cumin, chili powder, or smoked paprika.
- Garnish ideas – Top the guacamole with toasted pepitas (pumpkin seeds) or charred corn kernels.
How to Make Bacon Guacamole
Step 1: Cook the bacon. Cook the bacon in a skillet or the oven, then transfer the strips to a paper towel-lined plate to drain.
Step 2: Mash the avocado. Halve and pit your avocados, then mash them with a fork in a large bowl.
Step 3: Add the flavor. Fold the remaining ingredients (except the bacon and salt) into the mashed avocado until just combined.
Step 4: Add bacon and salt. Crumble or chop the bacon, then add it to the guacamole along with a pinch of salt. Stir to combine. Adjust the flavors as needed before serving with chips for dipping.
Erin’s Tips and Tricks
- Use the cold oven trick to get perfectly cooked bacon. Arrange the bacon strips on a lined baking sheet, place it in the oven, set the temperature to 400°F, and cook for 15 to 20 minutes. The bacon fat will slowly render as the oven preheats, yielding a perfect golden-brown crisp on every slice!
- If you like your guacamole chunky (like me!), only mash the avocados for 30 seconds.
- For smooth guacamole, spend an extra minute mashing the lumps, but don’t go overboard and turn it into a puree.
- Taste the guacamole before adding salt since the bacon is already salty. You can always add more salt, but you can’t take it back once it’s in there.
My Pro Tip
How to Prevent Guacamole from Browning
If you’re making the bacon guacamole in advance, squeeze lime (or lemon) juice all over the top and press a piece of plastic wrap right on top, where it’s exposed to the air. This should help the guac stay fresh and green for up to 48 hours in the fridge.
Need more tips? Check out this post on how to keep guacamole from browning.
Serving Suggestions
It just isn’t a party without the guacamole! I always serve this with tortilla chips, crackers, and cut veggies (jicama sticks, sliced bell peppers, cucumbers, radishes, etc.) to give my guests a little variety when dipping.
You can also use bacon guacamole as a topping on pretty much any salad or grain bowl, like these steak fajita bowls. It’s even tasty spread on top of these juicy grilled bison burgers.
Having tacos for dinner? Spoon the guac right on top! Make sure to have some on the side for dipping when you’re making these sheet pan quesadillas for dinner, too.
Storage
Refrigerator: I like to eat leftover guacamole within 2 days of packing it away in an airtight container (topped with a layer of lime juice and plastic wrap). It will brown a little over time, but I just scrape that part off to reveal the green guacamole underneath.
More Dips and Salsas
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Bacon Guacamole
Ingredients
- 3 ripe avocados
- 2 tbsp lime juice
- ⅓ cup tomato, diced
- ¼ red onion, diced
- ⅓ cup cilantro
- 2 tbsp jalapeno, diced
- 2 bacon, cooked
- Large pinch salt
Instructions
- If you haven’t already, cook the bacon, then transfer to a paper towel and set aside.
- Next, use a fork or potato masher to gently mash the avocados (do not over-mash!). Then, add the remaining ingredients (minus the bacon and salt) and mash until just combined.
- Break the bacon into small pieces, then stir it, along with a large pinch of salt, into the guacamole. Taste it, then add additional salt and/or lime juice if you’d like. Enjoy!
Notes
Nutrition
This sounds fabulous!! The hubs doesn’t eat pork but I’m going to make it with turkey bacon 🙂
OEMGEEEEEEEEEEEEEE!!! I wanna hug you right now!!! I adore bacon (the same as I adore beets) and I adore avocados – and you put ’em together!!!! HOW BRILLIANT!!!! I’ve never had bacon in gauc before and I am sooooo excited to try this – my salivary glands at the back of my mouf are firing insanely right now!!!!
Bacon and guac. Why have I never done that?! I am definitely adding in some bacon next time I make guac.
Riley would love me if I made him this! I love the idea of bacon, but after one slice I’m usually over it haha. This sounds like the perfect compromise!
I used to be that way about bacon too, but now…gimme ALL the bacon.
A party isn’t a party unless there’s guacamole! 😉
I won’t judge you for eating this for dinner. Chips n’ guac is a complete meal in my book. Also, I love these pics. I want that bowl! It’s gorg.
Thanks! It’s from Anthropologie….the one I ordered in January and it didn’t arrive until two weeks ago LOL.
I think I’d be fine with this guac for dinner any night! I usually bring cookies to parties, but I think I’ll add this to my repertoire.
Cookies are never a bad idea either though!
Just when I thought guac couldn’t get any better!!!!!
IT JUST DID 😀
Guac DOES make everything better, you’re right. 😉 Whenever I go to a party I typically bring a dip as well! Especially homemade hummus or, obviously, GUAC!! 🙂 Gorgeous photos Erin!
Thank you! And yes people always love the person who brings the guac 😉