Bacon Guacamole is a smoky, salty twist on the classic. It’s hard to improve upon classic guacamole, but if you’re in the camp of “bacon makes everything better” then you’ll want to give put that belief to the test with this recipe!
Bacon makes everything better, and it’s never been more true than in the case of bacon guacamole. I cannot believe it’s taken me this long to mash-up these classic flavor combos (yeah, yeah, yeah, pun intended).
Salty, smokey bacon works so well with creamy avocado and zingy lime juice. It’s next-level guacamole – which is hard, considering how epic a well-made guacamole recipe can be.
How to make bacon guacamole
Restaurant quality guacamole is totally achievable with a few simple tips and tricks. You’ll start by macerating alliums with lime juice and salt to take the edge off. Next comes perfectly mashed, perfectly ripe avocados, and finally the mix-ins. Traditionally most recipes include diced tomatoes and cilantro. The addition of crisp bacon makes for a smoky, addictive guacamole that you can’t-stop-won’t-stop eating.
- Combine diced red onions with minced garlic, lime juice, and salt in a mixing bowl. Allow the alliums to macerate for 10 minutes or so. This will mellow the bite of the onions and garlic, while keeping all of the flavor intact.
- Select three perfectly ripe avocados, slice in half, and remove the pits. Score the avocados in a grid pattern. Keep the dice small, less than 1/2″.
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Scoop out the avocados – because you scored them in their skins, they should fall out into a nice dice.
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Mash the avocados with the tines of a fork. This is my favorite way to mash avocados for guacamole! It results in that perfect balance of not quite chunky and not quite smooth.
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Add minced cilantro, diced tomato, and crispy pieces of bacon to the bowl and fold in gently using a rubber spatula.
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Last step – taste the guacamole for seasoning. Adjust with salt and lime juice until the flavor sings.
How long does guacamole keep?
The lime juice in guacamole helps prevent the avocados from browning too quickly. But most guacamole doesn’t last too long and this one is no exception. Store in a tightly sealed container in the fridge for 1-2 days.
Is bacon guacamole healthy?
Bacon guacamole is packed with lots of good fats and fiber. It’s naturally Whole30, paleo, keto and low carb, but only you can decide if this is a healthy choice for you.
What should I serve this with?
Chips are a classic, of course.
If you want to incorporate this recipe into a paleo or low carb lifestyle, we love in with Whole30 chicken tacos or Mexican cauliflower rice bowls.
Tips for Making This Recipe Perfectly
- Use ripe avocados that give gently when you squeeze them. Unripe avocados will be less creamy and harder to mash.
- Mash the avocados with the tines of a fork or with a pastry cutter. Don’t use a food processor or your guac will be more soupy than chunky.
- Remove the tomato seeds before dicing so that you don’t add excess water to the guacamole.
- Always taste for seasoning and adjust the lime juice and salt as needed.
More Recipes You’ll Love
- Healthy Spinach Dip
- White Bean Green Goddess Dip
- One Skillet Green Beans with Bacon and Garlic
- BLT Salad with Hot Bacon Dressing
Did you make this bacon guacamole? I’d love to know how it turned out! Leave a comment and a rating below 
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Bacon Guacamole
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Medium Mixing Bowl
- 10" Skillet
- Paring Knife
Ingredients
- 4 slices thick cut bacon, Whole30 compliant if applicable
- ¼ small red onion, finely minced
- 1 clove garlic, minced
- 2 tbsp lime juice
- 1 tsp kosher salt
- 3 avocados, diced
- 2 tbsp finely chopped cilantro
- ½ vine ripened tomato, seeds removed, finely chopped
Instructions
- Combine the onion, garlic, lime juice, and salt in a mixing bowl. Set aside to macerate for 10 minutes.
- Cook the bacon while the onions macerate. Cut the bacon into ½” pieces using kitchen scissors. Place bacon into a 10” skillet and cook over medium high heat until the fat renders and the bacon is golden brown. Remove using a slotted spoon and set onto a paper towel lined plate to drain.
- Add the avocado to the bowl and mash with the tines of a fork. Fold in the cilantro, tomato, and cooked bacon.
- Taste for seasoning - this is very important! Adjust with salt and lime juice until the flavor sings.
Notes
- Select ripe avocados that give gently when you squeeze them. Unripe avocados will be less creamy and harder to mash.
- Mash the avocados with the tines of a fork or with a pastry cutter. Don't use a food processor or your guac will be more soupy than chunky.
- Remove the tomato seeds before dicing so that you don't add excess water to the guacamole.
- Always taste for seasoning and adjust the lime juice and salt as needed.
- Storage: store in a tightly sealed container in the fridge for 1-2 days. Avocados brown easily, so guacamole is best served sooner than later.
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