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A bowl filled with guacamole, topped with bacon, goat cheese, cilantro and a tortilla chip.

Megan

This goat cheese bacon guacamole is so creamy! A mix between a savory cheese dip and guacamole, you'll love this twist on a classic. Salty bacon pairs so well with avocado and goat cheese in this gluten-free appetizer.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 65kcal
Author: Megan

Ingredients

  • 3 large avocados
  • 3 pieces bacon (cooked and crumbled*)
  • 3 oz goat cheese (crumbled)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 1/2 jalapeño (seeded and small diced)
  • 1-2 tbsp lime juice (from 1 lime)
  • 1/2 tsp salt (or to taste)

Instructions

  • In a bowl, mash avocados with a fork, until desired consistency. I like mine chunky.
  • Stir in most of the bacon and goat cheese, leaving about a tablespoon of each to sprinkle on top. 
  • Stir in red onion, cilantro, jalapeño, lime juice, and salt. Taste and add more salt if needed. 
  • Top with remaining bacon and goat cheese. Serve. 

Notes

  • Cook the bacon however you normally would. I like to cook mine on the stove top which takes about 5 minutes total. You want your bacon crispy, but not burnt. 
  • The easiest way to mash your avocados is with a fork. It gets the job done quickly!
  • Use ripe avocados. I always buy hard avocados from the grocery store that aren't yet ripe a few days before I need them so I know I'll have ripe avocados ready. If they ripen too quickly I place them in the refrigerator. If they aren't ripening fast enough, I place in them a brown bag with a banana to speed up the process.
  • Make ahead! Save some time if you're planning on bringing this dip to a party by precooking your bacon (store in the refrigerator) and chopping your onions and jalapeño. When you're ready to serve, mash your avocado and toss together with the rest of your ingredients.
  • While having leftover guacamole might be considered a sin in our house, I do have you covered to store those leftovers without having the avocado turn yucky and brown. Add about 1/2 inch water on top of your guacamole in an air tight container. Cover with a lid. When you're ready to eat, pour off the water as much as possible, stir and enjoy. Works every time!

Nutrition

Calories: 65kcal | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 23mg | Vitamin A: 155IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 0.2mg
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