Blue cheese and bacon are salty, so this guacamole might not need as much salt as you are used to adding.
- 5 slices bacon, preferably thick cut
- 3 large ripe avocados
- 2 to 3 teaspoons red or white wine vinegar
- 1/4 cup minced red onion
- 1/2 teaspoon garlic powder
- Dash hot pepper sauce, such as Tabasco
- 1/2 cup crumbled blue cheese, divided
- Salt to taste
- Tortilla chips
- Pretzel chips
1 Cook the bacon: Lay the bacon strips in a large skillet. Turn the heat to medium and cook, turning frequently, until the bacon is crisp, 5 to 10 minutes. Lay on a paper towel-lined plate to drain. When the bacon is cool enough to handle, crumble it and set it aside.
2 Scoop and mash the avocados: Cut the avocados in half pole-to-pole and twist them open. Remove the pit. (See How to Cut and Peel and Avocado.) With a large spoon, scoop the avocado flesh into a medium bowl. Mash it with a large fork until it’s chunky-smooth.
3 Add the seasonings: Add 2 teaspoons vinegar, the garlic powder, and the hot pepper sauce; mix well. Reserve 1 tablespoon each bacon and blue cheese for garnish, and gently fold the rest into the guacamole. Taste the guacamole on a chip or cracker, then adjust seasoning with salt. If it tastes flat, add another 1/2 to 1 teaspoon vinegar.
4 Garnish and serve: Transfer to a serving bowl, then garnish with reserved blue cheese and bacon. This guacamole is best enjoyed within 2 hours, but you can refrigerate leftovers up to a day.