Bacon, bacon everywhere!

I already have a few hot melted cheese dips planned for my next party but I always want to include something a little on the healthier side and guacamole is the perfect party food! My basic guacamole is pretty darn irresistible but I cannot help but tinker with it by adding different things with an example being the blue cheese guacamole that I made not too long ago. THAT sounds way better than the real thing trust me. Blue cheese guac meet garbage can… This time however I was thinking about a bacon guacamole; if bacon and avocado go great together in sandwiches, and they DO, then why not add bacon to guacamole? I think this is the way every good invention is born in the kitchen. Try anything and everything regardless of how weird it sounds and eventually you will hit paydirt.

This recipe for bacon guacamole is pretty much my recipe for guacamole with crispy crumbled bacon added but I made one other small change by increasing the amount of tomato as tomato and bacon also make a great flavour combo. I have to say that bacon guacamole is by far my favourite version of guacamole so far and it will make a welcome addition to any party table. (Is there anything that bacon does not go with?)

Bacon Guacamole

Ingredients:

• 4 strips of bacon

• 2 large avocados, mashed

• 1 lime, juice

• 1 jalapeno pepper, finely diced

• 1 medium tomato, seeded and finely diced

• 1/4 cup red onion, finely diced

• 1 tablespoon cilantro, chopped

• 1/2 teaspoon cumin, toasted and ground

• salt and pepper to taste

Instructions:

1. Cook the bacon until crispy and set it aside on paper towels to drain.

2. Mix everything. And chill for at least thirty minutes.

Tips:

*To avoid that gross brown colour that completely ruins the visual beauty that is a vibrant guacamole simply put a thin layer of sour cream or water on top of any left over guacamole and then place saran wrap snugly on top of the sour cream. It’s the oxygen that turns it that icky brown colour. Keep in mind it still tastes the same regardless of colour and it’s still perfectly fine to eat.

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