Roasted Garlic and Bacon Guacamole

The night I first made this, my husband came home from work and couldn’t believe it when he saw I had made guacamole.

Right after he sampled the dip, he laughed and told the kids that it was a sign I must love them very much.

I have a lifelong history of gagging at even the thought of smashed up avocados. Maybe it’s a texture thing, a flavor thing or just the funky green color.

(Although, really? I eat and drink green things every day. I doubt that’s it.)

There had been a sale on avocados and I bought a bunch of them for my avocado loving family. I went on a search for avocado recipes and I ran across this unique guacamole over at Fabtastic Eats.

I knew that between the bacon and the roasted garlic (yum!) if there was ever a chance of my liking guacamole, this was the recipe to try.

That goes down as a truly excellent decision.

Yes, I made guacamole and I LOVED it. There is a long-running joke in my family that I won’t touch guacamole.

To tell the truth, I just might have had disgusting nicknames for the nasty green goop when I have been offered it in the past. It had been years since I last tasted guacamole. Maybe my taste buds have finally grown up.

I was on the phone with my sister while I was making this guacamole. She burst out laughing when I told her what I was doing.

She asked if I was planning to taste it and when I told her I already liked it, she couldn’t believe it.

When I texted her the next day to tell her that I’d polished it off and eaten a ridiculous amount of it for lunch, she was as shocked as I was.

This guacamole really is THAT good.

It’s been three years since we first tried this recipe and it is still the guacamole that converts haters to fans.

If you already like guacamole (unless you hate bacon – is that possible?), you are certain to love this twist on the classic. If you aren’t a fan now, this just might be the recipe to convert you too.

BEST GUACAMOLE RECIPE

The best guacamole recipe is truly whichever one YOU love best. For a lot of years, this has been my favorite guacamole. It’s the recipe that turned me from an avocado hater into a fan. (Hard to believe, isn’t it?)

This Pomegranate Guacamole is a close second though. I’ve made it at least half a dozen times over the past year and I can not get enough of it.

This Spicy Guacamole is a quick and easy recipe that I’ve made countless times as well over the years, as the whole family loves it and it is easily customized to be ultra spicy or much milder.

Craving bacon now? I recommend making some Bacon Cream Cheese Bites with any bacon you might have “leftover.”

(Is there really EVER leftover bacon in the house?) Be warned though, these are going to disappear just as fast as you can make them.

Bacon Guacamole Recipe

1. Preheat oven to 450 degrees. Slice off the top of the garlic head and place it in the center of a piece of foil. Drizzle with oil and wrap the foil around it. Roast for about 45 – 60 minutes, until the garlic is soft and squishy when you squeeze it gently through the foil. Remove from the oven, unwrap and let cool.
2. While the garlic is roasting, start cooking the bacon on the stove. When the bacon is almost done, add the onion and cook over medium heat for about 2-3 minutes, until it is tender. Remove from the heat and set aside.
3. Place the avocados in a bowl with the roasted garlic cloves (they should easily squeeze out of the head of garlic) and mash the mixture with a fork or potato masher. Add the lime juice and the cayenne and mash the mixture until it is the consistency you like. I preferred it with some small chunks still remaining.
4. Stir in the onion and the bacon. Taste and add salt as needed, ¼ teaspoon worked for me. Enjoy!

Roasted Garlic and Bacon Guacamole

Recipe adapted from and with thanks to Fabtastic Eats

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Servings: 1 ½ cups

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Ingredients 

• ▢ 1 head of garlic
• ▢ 1 teaspoon olive oil
• ▢ 3 strips bacon roughly chopped into 1/2" pieces
• ▢ 2 tablespoons sweet yellow onion minced
• ▢ 3 avocados pits removed
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1 tablespoon fresh lime juice about 1 lime's worth
• ▢ 1 handful fresh cilantro about ¼ cup chopped small
• ▢ ⅛ - 1/4 teaspoon kosher salt adjust to taste

Instructions

• Preheat oven to 450 degrees. Slice off the top of the garlic head and place it in the center of a piece of foil. Drizzle with oil and wrap the foil around it. Roast for about 45 - 60 minutes, until the garlic is soft and squishy when you squeeze it gently through the foil. Remove from the oven, unwrap and let cool.
• While the garlic is roasting, start cooking the bacon on the stove. When the bacon is almost done, add the onion and cook over medium heat for about 2-3 minutes, until it is tender. Remove from the heat and set aside.
• Place the avocados in a bowl with the roasted garlic cloves (they should easily squeeze out of the head of garlic) and mash the mixture with a fork or potato masher. Add the lime juice and the cayenne and mash the mixture until it is the consistency you like. I preferred it with some small chunks still remaining.
• Stir in the onion and the bacon. Taste and add salt as needed, ¼ teaspoon worked for me. Enjoy!

Notes

If you won't be using it right away, you can toss the roasted garlic it in the refrigerator until you are ready to use it. I just squeeze the soft cloves out of the head of garlic. You can also use the tines on a fork to pull them out. Then transfer to an airtight container and refrigerate until ready to use.

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 5-17-13 – recipe notes and photos updated 12/13/19}