Bacon Guacamole With Cotija Cheese (Printable)

Smoky bacon and tangy Cotija elevate this creamy avocado dip with fresh lime and jalapeño heat.

# What You'll Need:

→ Fresh Produce

01 - 3 ripe avocados
02 - 1 small red onion, finely diced
03 - 1 medium tomato, seeded and diced
04 - 1 jalapeño, seeded and minced
05 - 1/4 cup fresh cilantro, chopped
06 - 2 tablespoons fresh lime juice

→ Meats

07 - 6 slices bacon

→ Dairy

08 - 1/2 cup Cotija cheese, crumbled

→ Pantry

09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Cook bacon in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Drain on paper towels and crumble once cooled.
02 - Cut avocados in half, remove the pits, and scoop flesh into a large bowl. Mash with a fork to your desired consistency.
03 - Add red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Mix gently to combine.
04 - Fold in most of the crumbled bacon and Cotija cheese, reserving a portion of each for garnish.
05 - Transfer the guacamole to a serving bowl. Top with reserved bacon and Cotija cheese.
06 - Serve immediately with tortilla chips or sliced vegetables.

# Expert Advice:

01 -
  • The bacon adds a smoky crunch that makes every bite more interesting than plain guacamole.
  • Cotija cheese brings a salty, crumbly texture that balances the creaminess of the avocado.
  • It comes together in under half an hour, most of which is just waiting for bacon to crisp.
  • This dip disappears fast at parties and always gets people asking for the recipe.
02 -
  • Don't add the bacon while it's still warm or it will wilt the avocado and make everything soggy.
  • Mash the avocado first before adding anything else, it's way easier to control the texture that way.
  • Taste it before serving and add more lime or salt if needed, avocados can be bland and need a little push.
03 -
  • Cook extra bacon and keep it in the fridge, it makes throwing this together on a weeknight so much faster.
  • Use a potato masher if you're making a big batch, it's way easier on your arm than a fork.
  • Add a pinch of smoked paprika or a dash of hot sauce if you want even more depth without extra heat.
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