Save My sister brought this to a backyard cookout last summer, and I watched everyone abandon the chips and salsa within minutes. The smell of bacon still sizzling in the kitchen mixed with the bright citrus of lime, and suddenly the usual guacamole felt boring. She grinned as she crumbled smoky Cotija over the top, saying she'd been tinkering with it all week. I grabbed the recipe before I left that night.
The first time I made it myself, I doubled the bacon because I couldn't imagine there being enough. My husband walked into the kitchen, saw the pile of crumbled strips, and said I'd ruined it. Then he tried a bite and went completely quiet. He finished half the bowl standing at the counter with a single chip, scooping until I had to swat his hand away.
Ingredients
- Ripe avocados: Look for avocados that yield slightly to gentle pressure; too firm and they wont mash, too soft and they taste off.
- Red onion: Dice it fine so it blends in without crunching too loud; a quick rinse under cold water mellows the sharpness.
- Tomato: Seeding prevents the guacamole from getting watery, which I learned after one soupy disaster.
- Jalapeño: Remove the seeds unless you want real heat; I like just a hint of warmth, not a burn.
- Fresh cilantro: Chop it roughly and add it last so the flavor stays bright and grassy.
- Fresh lime juice: Squeeze it right before mixing; bottled juice tastes flat and sad by comparison.
- Bacon: Cook it until its truly crispy or it turns chewy in the guacamole, which nobody wants.
- Cotija cheese: This crumbly, salty cheese doesnt melt, it just adds bursts of tangy flavor in every bite.
- Kosher salt and black pepper: Season to taste after mixing; the bacon and Cotija are already salty, so go easy at first.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until the edges curl and the fat renders out, about 8 to 10 minutes. Drain on paper towels and let it cool before crumbling it into bits.
- Mash the avocados:
- Halve the avocados, twist out the pits, and scoop the flesh into a large bowl. Use a fork to mash them to your preferred texture, whether thats chunky or almost smooth.
- Mix in the fresh ingredients:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the bowl. Stir gently so everything gets coated but the avocado doesnt turn to mush.
- Fold in bacon and cheese:
- Add most of the crumbled bacon and Cotija, saving a small handful of each for the top. Fold them in carefully so they stay distributed without breaking down.
- Garnish and serve:
- Transfer the guacamole to a serving bowl and scatter the reserved bacon and Cotija over the top. Serve right away with tortilla chips or sliced vegetables.
Save I brought this to a potluck once, and a friend who swore she hated guacamole scraped the bowl clean with a broken chip. She looked up, embarrassed, and admitted she'd been wrong about avocados her whole life. That moment made me realize how one good version of something can change a person's mind completely.
Choosing Your Avocados
I used to grab whatever avocados were on sale, and half the time they were rock hard or bruised inside. Now I gently press the stem end; if it gives just a little and the small cap pops off easily to reveal green underneath, its ready. If its brown under there, the avocado is overripe and will have dark spots throughout. Buying them a day or two early and letting them ripen on the counter has saved me more times than I can count.
Adjusting the Heat
The first time I made this, I left the jalapeño seeds in and my mother in law couldn't finish a single chip. Now I taste a tiny piece of the pepper before I add it, because heat varies wildly from one to the next. If you want more kick without the gamble, a few dashes of hot sauce or a pinch of smoked paprika does the job without the risk of making anyone cry.
Serving and Storing
Guacamole is best the moment its made, but sometimes you need to prep ahead. Press plastic wrap directly onto the surface to keep air out, and it will stay green for a few hours in the fridge. If it does brown a little on top, just scrape off that thin layer and the rest underneath will still taste fresh.
- Serve with sturdy tortilla chips, jicama sticks, or even spooned over grilled chicken.
- Leftover guacamole makes an incredible topping for scrambled eggs the next morning.
- If the lime juice has faded overnight, a quick squeeze of fresh lime before serving brings it back to life.
Save This guacamole has become my go to whenever I need to impress without stressing. It tastes like effort but feels like play, and thats the best kind of recipe to keep close.
Recipe FAQ
- → Can I make this guacamole ahead of time?
Guacamole is best served fresh, but you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate until serving.
- → What can I substitute for Cotija cheese?
Feta cheese makes an excellent substitute for Cotija, offering a similar crumbly texture and tangy flavor. You can also use queso fresco for a milder option.
- → How do I prevent the avocados from turning brown?
The lime juice helps prevent oxidation. For storage, press plastic wrap directly against the guacamole surface to minimize air exposure and refrigerate promptly.
- → Can I adjust the spice level?
Yes, control the heat by adjusting the jalapeño amount or removing all seeds for milder flavor. Add hot sauce or smoked paprika for extra kick without additional heat.
- → What type of bacon works best?
Regular or thick-cut bacon both work well. Thick-cut provides more substantial pieces, while regular bacon crisps more quickly. Choose quality bacon for best flavor.
- → Is this dip gluten-free?
Yes, all ingredients are naturally gluten-free. However, check bacon and Cotija cheese labels if you have celiac disease, as some brands may contain additives or cross-contamination.