Sometimes I just don’t feel like cooking. There. I said it. Those are the days we eat chips and dip for dinner.
Wait, wait, wait… before you get all judgy on my ass… I’m talking chips and dip that looks like this:
Dip that’s made from fresh, perfectly ripened avocados, diced grape tomatoes, red onion, jalapeño, garlic, lime juice, and cilantro. (Okay, with a teensy bit of sour cream. And maybe a bigger teensy bit of bacon.) But seriously, that’s like… all of the food groups. Right?
Well, all except for the ice cream group.
But don’t you worry, I’m sure I consumed a full serving of that one at some point during the day.
Creamy Guacamole with Bacon
(makes 2-3 servings)
3 slices thick cut bacon (precooked and cut into bits*)
2 large ripe avocados
1 tbsp fresh lime juice
1/2 cup grape tomatoes (seeded and diced)
2-3 tbsp red onion (diced)
1/2 of a fresh jalapeño (seeded and finely diced)
1 small clove fresh garlic (finely minced)
1 tbsp cilantro (chopped)
1/4 cup sour cream
Salt & ground white pepper
Tortilla chips for serving
Chop the precooked bacon into small, bite size pieces with kitchen scissors and set aside. Scoop the avocado into a small mixing bowl, squeeze in the lime juice and roughly smash it with a fork or potato masher.
In another small bowl, combine the bacon bits, tomatoes, onion, jalapeño, garlic and cilantro and toss to combine.
Add the bacon and veggies to the avocado and gently mix to combine with a fork. (I like a few chunks of avocado in my guac, if you prefer it super smooth then don’t be gentle. Have your way with it.)
Fold in the sour cream and season with a dash of salt & ground white pepper. And let’s not forget the method of dip delivery, salty tortilla chips.
OMFG. SO GOOD.
*Here’s my tip for the day. When I buy bacon, I partially cook the whole package and store half of it in a sealed container in the fridge and freeze the other half. Then when I need it all I have to do is throw a few slices in a hot saute pan for 1-2 minutes to finish it to a crisp. Time savers, people. Time. Savers.