Loaded Bacon Guacamole

Serves 8-10


  • 4 large ripe Mission avocados, halved, pitted, and scooped out
  • ½ lb, thick-cut bacon, cooked crisp and cut into ½-inch pieces
  • 1 cup cherry tomatoes, quartered
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup basil leaves, chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh-squeezed lemon juice


In a bowl, mash the avocado with a fork. Don’t over-mash. Stir in the bacon, salt, pepper, basil leaves, garlic, and lemon juice.

Gently fold in the tomatoes. Serve immediately or press a piece of plastic wrap onto the top of the guacamole, refrigerate, and serve preferably within 24 hours.

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