Save to Pins The smoky scent of bacon hit me before I even walked into my friend's kitchen that Sunday afternoon. She was layering it into guacamole, crumbling Cotija over the top like it was the most obvious thing in the world. I'd been making plain avocado dips for years, but watching her fold in those crispy, salty bits changed everything. Now every time I mash avocados, I can't help but reach for the bacon.
I brought this to a backyard barbecue once, set it down next to a bowl of store-bought salsa, and watched it disappear in minutes. A neighbor asked if I'd catered it. I laughed and told her it was just avocados and breakfast leftovers. She didn't believe me until I listed the ingredients on my fingers. Sometimes the best compliments come from the simplest upgrades.
Ingredients
- Ripe avocados: Look for ones that yield slightly when pressed but aren't mushy, and always taste one before committing to the whole batch.
- Red onion: Dice it finely so it distributes evenly without overpowering the creamy base.
- Tomato: Seeding it keeps the guacamole from getting watery, a trick I learned after one too many runny bowls.
- Jalapeño: Removing the seeds tames the heat, but leave a few in if you like a little kick.
- Fresh cilantro: Chop it just before adding so the flavor stays bright and grassy.
- Fresh lime juice: Squeeze it right over the avocados to prevent browning and add that essential tang.
- Bacon: Cook it until it's truly crispy, because soft bacon in guacamole is a missed opportunity.
- Cotija cheese: Crumble it by hand for uneven, rustic pieces that melt slightly into the dip.
- Kosher salt and black pepper: Season to taste after mixing, since the bacon and cheese already bring plenty of salt.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until the edges curl and the fat turns golden, about 8 to 10 minutes. Drain on paper towels and let it cool before crumbling it into bite-sized pieces.
- Prep the avocados:
- Slice each avocado in half, twist to separate, and scoop the flesh into a large bowl. Mash with a fork until you reach your preferred texture, whether that's chunky or nearly smooth.
- Mix in the fresh ingredients:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Stir gently so everything mingles without turning into mush.
- Fold in the bacon and cheese:
- Reserve a small handful of bacon and Cotija for the top, then fold the rest into the guacamole. The bacon will soften slightly as it sits, soaking up some of that lime and avocado.
- Garnish and serve:
- Transfer the guacamole to a serving bowl and scatter the reserved bacon and cheese over the surface. Serve right away with tortilla chips or sliced vegetables while it's still vibrant.
Save to Pins One summer evening, I made this for a group of friends who claimed they didn't like guacamole. They picked at it cautiously at first, then someone said it tasted like breakfast and dinner had a baby. The bowl was empty before the burgers even came off the grill. I stopped trying to convince people after that and just let the bacon do the talking.
How to Pick the Best Avocados
Press gently near the stem end, and if it gives just a little without feeling squishy, it's ready. I used to buy them all at once and watch half of them turn brown before I could use them. Now I buy a mix: some ripe for today, some firm for later in the week. If you need to speed up ripening, tuck them in a paper bag with a banana overnight.
What to Do With Leftovers
This guacamole rarely survives the night, but if it does, press plastic wrap onto the surface and refrigerate it for up to a day. The lime juice helps, but it will darken a bit no matter what. Stir it before serving and add a squeeze of fresh lime to wake it back up. I've also folded leftovers into scrambled eggs the next morning, and it was better than I expected.
Swaps and Variations
If you can't find Cotija, crumbled feta works almost as well, though it's a bit creamier and less salty. I've also used turkey bacon when I had vegetarian-leaning guests, and while it wasn't quite as crispy, it still added that smoky note everyone loved. For extra heat, leave the jalapeño seeds in or add a dash of your favorite hot sauce.
- Try smoked paprika for a deeper, campfire-like flavor.
- Swap cilantro for fresh parsley if cilantro tastes like soap to you.
- Add a pinch of cumin for a warmer, earthier profile.
Save to Pins This guacamole has become my go-to whenever I need to bring something that feels special without any fuss. It's the kind of dish that makes people lean in, ask questions, and leave with the recipe scribbled on a napkin.
Frequently Asked Questions
- → Can I make this ahead of time?
Best enjoyed fresh, but you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate until serving.
- → What can I substitute for Cotija cheese?
Feta cheese works wonderfully as a substitute, offering similar salty, crumbly texture. You can also use queso fresco for a milder flavor.
- → How do I prevent the guacamole from turning brown?
The lime juice helps prevent oxidation. For storage, press plastic wrap directly on the surface, removing all air pockets, and refrigerate immediately.
- → Can I adjust the spice level?
Absolutely. Remove jalapeño seeds for less heat, or add more jalapeño or a dash of hot sauce for extra kick. Smoked paprika adds flavor without heat.
- → What's the best way to cook the bacon?
Cook over medium heat for 8-10 minutes until crispy. You can also bake it at 400°F for 15-20 minutes for easier cleanup and even crispiness.
- → Is this suitable for special diets?
It's naturally gluten-free and keto-friendly. For vegetarian guests, omit the bacon and add smoked paprika for depth. Always check ingredient labels for sensitivities.