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Loaded Southern Guacamole

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"All I know is that I could live on guacamole for the rest of my life. We serve it as an afternoon snack, with enchiladas or pork tacos, and for many late-night powwows around the kitchen island. This recipe is a chunky loaded version with lots of stir-ins like bacon, goat cheese, and pimentos. It's one of our favorites."

List of Ingredients

â—¦ 4 slices bacon, chopped
â—¦ 4 ripe avocados
â—¦ 2 tablespoons minced shallot
â—¦ 1 tablespoon minced garlic
â—¦ Juice of 2 limes
â—¦ 1 cup quartered cherry tomatoes
â—¦ 1 (2-ounce) jar pimentos, drained
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon ground cumin
â—¦ Hot sauce
â—¦ 3 ounces crumbled goat cheese
â—¦ 1 tablespoon finely chopped fresh cilantro
â—¦ Warmed tortilla chips, for serving


Recipe

In a skillet, sauté the bacon over medium heat until crisp; transfer to a paper towel-lined plate. Set aside.

Halve and pit the avocados and scoop the flesh into a medium bowl. Right there in the bowl, use a knife to cut up the avocados into small bites. Add the shallot, garlic, and lime juice. Mash and stir the mixture together, leaving some chunks of avocado not mashed into a paste. Stir in the cherry tomatoes and pimentos. Stir in the salt and cumin, plus several dashes of hot sauce. Gently fold in about half of the crumbled goat cheese.

The best guacamole is probably tasted and adjusted three or four times until it's just right! Add more hot sauce, salt, or lime juice until it's to your liking. Use your fingers to crumble the crispy, cooled bacon into small bits; sprinkle them over the guacamole. Garnish with fresh cilantro and the remaining crumbled goat cheese. Serve with warmed tortilla chips and a bottle of hot sauce at the ready.

Serves 4 to 6