To my meat eaters out there, this Bacon Guacamole is for you. Being a vegetarian makes it harder for me to take care of you guys, so I apologize if you’ve been feeling neglected. I’m hoping this bacon-studded guac will make it up to you.
This is the creamiest guac you’ll never eat, and the secret is white beans. Not only do they make this guac heartier and add protein, but they also make it nice and velvety smooth. As a bonus, this guac’s vibrant green color makes it perfect for St. Paddy’s Day. What Leprechaun wouldn’t get down with some of this?
I may be a vegetarian now, but I had my share of bacon back in the day, and I’d be a fool if I said it wasn’t the meat equivalent of crack. Avocado and bacon were made for each other, and they create the most glorious Guacamole you’ll ever eat.
(And if you were curious, I ate a ton of this creamy stuff before adding the bacon, but not afterwards)
If this Bacon Guacamole isn’t green enough for you, here are 10 Leprechaun-approved St. Paddy’s Day eats:
- Shamrock Spinach Pesto Pizza
- Pot o’ Gold Ice Cream
- Easy Pesto Garlic Knots
- Tortellini Dippers w/ Pesto
- Andes Mint Fudge Brownie Ice Cream
- Personal Spinach-Bean Pesto Pizza
- Spinach Artichoke Veggie Burgers
- Spinach-Nut Pesto w/ Roasted Tomatoes & Rotini
- Classic Kale Greens
- Bacon Guacamole (see below!)
A Few Tips Before You Get Cooking:
- If you don’t like the taste of lemon, it’s totally optional. It’s just there to keep the avocado from turning brown.
- Leave out the bacon for some classic guacamole!
- Diced tomatoes would be a delicious addition.
- If you don’t have a food processor, you can use a blender or chop the garlic and shallot very finely then mash everything together by hand. You could even use a hand beater.
- Leave this a bit chunkier if you prefer; just process it less.
By The Smart Cookie Cook
- ½ a shallot
- 2 cloves fresh garlic
- 1 cup white beans, drained & rinshed
- 2 ripe avocados
- 1 tbsp. olive oil
- ¼ tsp. salt
- 1/8 tsp. pepper
- ¼ tsp. lemon juice (to prevent browning)
- 3 strips of bacon cooked bacon, on the crispier side (I used turkey bacon)
- Place the shallot, garlic, and beans in a food process and puree until smooth.
- Slice the avocado in half. Stab the pit with a knife and pull it free from the avocado. Scoop the innards from the skin and into the food processor. Add oil, salt, pepper, and lemon and puree just until smooth.
- Transfer to a medium mixing bowl and fold in the bacon. Serve with chips, veggies, or pita bread. Store in fridge in an air-tight container.