This is not your standard guacamole! The tangy blue cheese and smoky bacon add an exciting twist to this creamy dip.
- 5 avocados
- 10 strips bacon, cooked and crumbled
- 1/2 cup blue cheese crumbles
- 3-4 scallions, finely sliced
- 1/4 cup fresh lime juice (about 2 limes)
- hot sauce, to taste
- salt, to taste
Cut avocados in half and remove the pit. Scoop the flesh into a gallon-size zip-top bag and remove most of the air. Squish the avocado until it is mostly smooth—chunks are good!
In a bowl, combine the avocado, bacon, scallions, lime juice, hot sauce, and salt. Gently fold in the blue cheese. Put plastic wrap directly on the surface of the guacamole and chill for 2 hours. Serve with tortilla chips and/or carrot sticks.
Keto: serve with pork rinds or celery sticks.