(What's Gaby Cooking)
Most guacamole recipes don’t have bacon crumbled on top, but Gaby Dalkin makes a pretty strong case for why they should. Dalkin, the author behind the upcoming cookbook “What’s Gaby Cooking: Everyday California Food,” is somewhat of an expert when it comes to dips and snacks — so of course she's got a recipe in her playbook for loaded guacamole with crumbled bacon and cotija cheese.Try whipping up a bowl at this Sunday's Super Bowl party, then go ahead and sprinkle some extra bacon and cheese on everything else you plan on eating. (Couldn't hurt, right?)
-
Prep Time
15min
-
Cook Time
0min
-
Total Time
15min
-
Servings
6
Ingredients
- 4 ripe Hass avocados
- 1/3 cup finely chopped red onion
- 3 tablespoons freshly chopped chives
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 2 teaspoons finely chopped jalapeno
- Kosher salt and freshly cracked black pepper to taste
Toppings
- 2-3 strips of bacon, crumbled
- 1 jalapeno, roasted and chopped
- 2 tablespoons pepitas, toasted
- 2 sun dried tomatoes, finely chopped
- 2 tablespoons cotija, crumbled
Preparation
- Step 1 Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
- Step 2 Add the lemon juice, lime juice, red onion, chives, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
- Step 3 Top with all the toppings and serve immediately with tortilla chips
