Bacon Guacamole With Cotija Cheese (Printable Version)

Smoky, creamy avocado dip with bacon, Cotija cheese, and lime. Bold twist on a classic Mexican-American favorite.

# What You'll Need:

→ Fresh Produce

01 - 3 ripe avocados
02 - 1 small red onion, finely diced
03 - 1 medium tomato, seeded and diced
04 - 1 jalapeño, seeded and minced
05 - 1/4 cup fresh cilantro, chopped
06 - 2 tablespoons fresh lime juice

→ Meats

07 - 6 slices bacon

→ Dairy

08 - 1/2 cup Cotija cheese, crumbled

→ Pantry

09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Cook bacon slices in a skillet over medium heat for 8 to 10 minutes until fully crispy. Transfer to paper towels to drain, then crumble once cooled.
02 - Halve avocados lengthwise, remove pits, and scoop flesh into a large mixing bowl. Mash with a fork to desired consistency, from chunky to smooth.
03 - Add diced red onion, tomato, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper to mashed avocados. Gently fold together until evenly combined.
04 - Reserve a small portion of crumbled bacon and Cotija cheese for garnish. Fold the remaining bacon and cheese into the guacamole mixture with a gentle hand to maintain texture.
05 - Spoon guacamole into a serving bowl. Crown with reserved bacon pieces and Cotija cheese crumbles.
06 - Present immediately with tortilla chips or fresh vegetable slices.

# Expert Advice:

01 -
  • It takes the comfort of guacamole and adds a savory, smoky edge that makes it feel like a meal.
  • The Cotija brings a tangy sharpness that balances the richness of both avocado and bacon.
  • It comes together in under half an hour, but tastes like you put in way more effort.
  • Even people who think they don't like guacamole tend to change their minds after one bite.
02 -
  • Don't skip draining the bacon; if you leave the grease, it'll make the guacamole greasy and heavy instead of bright.
  • Mash the avocado first before adding anything else; if you add the lime and onion too early, it's harder to control the texture.
  • Serve this immediately or press plastic wrap directly onto the surface to prevent browning; avocado oxidizes fast once it's exposed to air.
03 -
  • Cook the bacon ahead of time and store it in the fridge; it saves time and you can crumble it straight from cold.
  • If Cotija is hard to find, crumbled feta works in a pinch, though it's a bit creamier and less salty.
  • Add a pinch of smoked paprika to the mashed avocado for an extra layer of smokiness that echoes the bacon.
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