My absolute favorite dip in the world is guacamole. Not only is it creamily delicious, it’s actually pretty good for you. Yes, avocados have a high fat content, but they’re the good fats that make your skin springy and soft! Jeremy, (my live-in boyfriend of, sheesh, going on almost 5 years now!) is half Mexican and his dad makes the best guacamole I’ve ever had. Jeremy showed me how to make it recently and I couldn’t wait to share it with everyone. I hope you guys like it as much as I do, it’s mildly spicy and creamy with nice crispy bacon pieces and chunks of fresh veggies. If you want it a bit more spicy, add one or two more jalepenos to the mix. Hope you enjoy it!
 

Jeremy’s Guacamole

Prep Time 15 minutes
Author Eva Kosmas Flores

Ingredients

  • 10 Small Ripe Avocados peeled and pitted, with one pit reserved on the side
  • 6 Quality Bacon Slices any smoked variety is tastiest, pan fried until crispy and then finely chopped
  • 6 Garlic Cloves minced
  • 2 Medium Tomatoes coarsely chopped
  • 1 Medium White Onion coarsely chopped
  • 2 Jalepenos
  • 1 Teaspoon Fresh Cilantro finely chopped
  • 3 Tablespoons Lemon Juice
  • Salt and Pepper

Instructions

  1. Using a gas stove top, place the jalapenos on a long grilling fork and roast over the open flame. The skin of the jalepeno will blacken and bubble within a minute, once this happens turn the peppers over and roast them for another minute on the other side. Place the jalapenos in a plastic bag, seal it, and allow to steam in the plastic baggie for about 5-7 minutes. Remove the jalapenos from the bag, chop them finely, and set aside.
  2. Place the avocados in a large bowl and mash them with a large fork until the avocados have mostly combined together but there are still large chunks of them. Now mix in the lemon juice, cilantro, jalepenos, onions, tomatoes, garlic and bacon. Season with salt and pepper to taste. Add more lemon juice if you’d like as well. Serve cold with tortilla chips.
  3. If you have leftovers, add another tablespoon of lemon juice, place the remaining avacado pit in the dip, cover and refrigerate.
 
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