garlic, poblano pepper, shallots, cilantro, avocados, lime, tomato, bacon
Chips and Dip
C’mon, be serious. Guacamole is one of the most delicious foods on the planet. But as we discovered while tinkering around in the kitchen in preparation for an afternoon of World Cup viewing, guac can be made even better!
Now, you may not believe us, but just picture this: guacamole...with the unctuous addition of bacon. Can you say “WOW”? Plus, this dish is so simple and quick, you’ll be tempted to make it every day.
4 small garlic cloves, finely minced
1 tablespoon poblano pepper*, finely minced
1 large shallot, finely minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup fresh cilantro, chopped
2 large avocados
Juice of 1 large lime
1 vine-ripe or heirloom tomato, diced
5 pieces of thick-cut bacon
Dice bacon and place in a skillet over medium-low heat. Cook until crisp*, about 7 minutes, then remove, drain, and set aside.
In a bowl, add avocados, a pinch of pepper and salt, and lime juice. Mix well. Add cilantro, jalapeño, and tomatoes. Mix well.
Fold in bacon. Serve!
If you like things HOT, feel free to add more poblano or trade it out for a spicier pepper.
We like our dip to have a little crunch, so we cook our bacon until crispy. If you prefer a smoother texture, you can cook your bacon to your preference.
The dip can be prepared ahead of time and kept refrigerated. Just try to limit the making ahead to no more than a day, else the guac will start to be sad and brown.