BLT Guacamole

There’s something about the toppings combination in a bacon, lettuce and tomato sandwich that just can’t be beat. And because it works so well, there are plenty of creative BLT recipes that stray from sandwich territory—including salad, pizza and egg bake recipes—but one of my favorite variations is BLT guacamole. In this tasty snack, bacon, lettuce and tomato add a pleasing crunchy texture to the creamy texture of buttery avocados. This cool dip recipe will be a crowd-pleasing appetizer at any get-together.

BLT Guacamole Ingredients

• Bacon: Bacon adds a savory and salty flavor to the guacamole. Use your favorite brand, or try a top-ranking bacon brand as chosen by our Test Kitchen. Save the leftover uncooked bacon for another sizzling bacon recipe or your next BLT.
• Avocados: It wouldn’t be guacamole without fresh avocados! You’ll need three ripe avocados for this guacamole recipe.
• Red onion: The sharp bite of red onion adds bold flavor to the guacamole.
• Grape tomatoes: Grape tomatoes are a small, thin-skinned, sweet-tasting type of tomato. However, you can easily substitute cherry tomatoes.
• Romaine: Romaine is a crisp and flavorful type of lettuce that will hold its own when stirred into creamy guac. Use up any leftover romaine in a fresh green salad recipe.
• Lime juice: Lime juice adds a bright citrus flavor to the guacamole. It also helps to prevent the guacamole from browning. Use fresh lime juice for the strongest flavor.
• Garlic powder: This recipe calls for garlic powder, which is on our list of the essential spices you should always have on hand. If you prefer, you can substitute minced fresh garlic. If you go this route, use 1 teaspoon of fresh minced garlic.
• Cilantro: Cilantro adds a pop of color and its signature bright, citrusy and peppery flavor to the guacamole. If you hate the flavor of cilantro, you can substitute fresh Italian parsley.
• Seasonings: This BLT guacamole recipe is seasoned simply with salt and pepper.

Directions

Step 1: Cook the bacon

Heat a large skillet over medium-high heat. Add the bacon and cook it until it’s crisp, about three to four minutes per side. Transfer the cooked bacon to a paper towel-lined plate. Once cooled, roughly chop the bacon and set it aside.

Editor’s Tip: If you’d prefer not to deal with splattering grease or the clean-up that often ensues after frying bacon, you can opt to bake the bacon in the oven.

Step 2: Make the guacamole

Add the peeled and pitted avocados to a medium bowl and mash them with a fork until they’re smooth and creamy. Fold in the red onion, cilantro, lime juice and garlic powder until they’re combined. Season the mixture with salt and pepper to taste.

Step 3: Stir in the BLT additions

Fold in the romaine lettuce, tomatoes and chopped bacon.

Editor’s Tip: Reserve a spoonful each of chopped bacon, tomato and cilantro and use them as a final garnish before serving.

BLT Guacamole Variations

• Add heat: If you like your guacamole on the spicier side, add a finely diced jalapeno or serrano pepper. Or, stir in a pinch of cayenne pepper or paprika.
• Semi-homemade guacamole: For a quicker version of this recipe, simply add the chopped bacon, tomato and romaine to a big container of store-bought guacamole.
• Add more herbs: In addition to (or in place of) cilantro, try fresh chives, parsley, basil or tarragon.

How to Store BLT Guacamole

How long does BLT guacamole last?

BLT guacamole is best when eaten within three days of making it. To store guacamole, transfer leftovers to a storage container with a lid. Smooth the guacamole with the back of a spoon to make an even layer, then cover it with a thin layer of water. Cover the container and store it in the refrigerator. When ready to serve BLT guacamole, carefully drain the water from the container.

Can you make BLT guacamole ahead of time?

Once avocado flesh is exposed to air, it begins to brown. While the flavor will be fine, the color can be quite unappetizing. If possible, plan to make the BLT guacamole immediately before serving it. However, if this is not possible, you can either add a layer of water as described in the tip above, or place a piece of storage wrap directly onto the guacamole, covering and storing it in the refrigerator until you’re ready to serve it. Reserve some of the bacon, tomato and cilantro, and garnish the dip just before serving it.

BLT Guacamole Tips

What’s the best way to choose avocados?

Sometimes it truly does seem like there’s a five-minute window during which an avocado is perfectly ripe—otherwise it’s hard as a rock or brown and mushy on the inside. There are a few signs to look for to tell if an avocado is ripe: The skin should be purplish black rather than green, and the avocado should give slightly when squeezed (gently!). If it feels hard to the touch, it’s underripe; too soft and it’s likely overripe.

If the only avocados available at the grocery store are underripe, all is not lost. Place the underripe avocado(s) in a brown paper bag with a fresh banana or apple and close it tightly. The ethylene gas given off by the ripe fruit will help the avocado to ripen more quickly. However, depending on how underripe the avocados are, this trick can take 48 hours or more to work.

How else can you use BLT guacamole?

You won’t find a better pairing for BLT guacamole than chips, whether they’re homemade tortilla chips or store-bought tortilla chips. However, this flavorful guacamole can be used as more than a dip. One of my favorite ways to use BLT guacamole is as a topping for toast. Take a thick slice of sourdough and add a generous topping of BLT guacamole. Top it with a fried egg (sunny-side up is my personal favorite) for a tasty variation on avocado toast. This guacamole would also be a delicious spread for your favorite cold sandwich.

What’s the best way to cut an avocado?

Take it from someone who’s actually landed in the ER due to an avocado-related injury: The best way to cut an avocado is carefully! Use a sharp knife to cut the avocado from top to bottom until you hit the seed. Repeat until the avocado is cut into quarters, then gently twist it apart. Pull out the seed and peel off the skin.