Bacon Guacamole With Cotija Cheese (Print version)

Smoky bacon and tangy Cotija cheese 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

# How to Make It:

01 - Cook bacon in a skillet over medium heat for 8 to 10 minutes until crispy. Drain on paper towels and crumble once cooled.
02 - Cut avocados in half, remove pits, and scoop flesh into a large bowl. Mash with a fork to desired consistency.
03 - Add red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to 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 guacamole to a serving bowl. Top with reserved bacon and Cotija cheese.
06 - Serve with tortilla chips or sliced vegetables.

# Expert Tips:

01 -
  • The smoky crunch of bacon turns creamy avocado into something you can't stop eating.
  • Cotija cheese adds a salty, tangy bite that balances the richness perfectly.
  • It takes less than half an hour and always disappears faster than you expect.
02 -
  • Let the bacon cool completely before crumbling or it will turn soggy and limp in the guacamole.
  • Don't add the lime juice too early or it will break down the avocado into mush before you're ready to serve.
  • Taste before serving because avocados vary in richness and sometimes need an extra pinch of salt or squeeze of lime.
03 -
  • Cook the bacon low and slow for maximum crispness and render out as much fat as possible.
  • Add a tiny pinch of smoked paprika or a dash of hot sauce if you want to layer in more heat without extra jalapeño.
  • Crumble the Cotija with your fingers instead of a knife so it stays light and doesn't turn pasty.
Go back