BLT Guacamole

I heard a tip recently to add guacamole to a BLT, and I haven’t been able to stop thinking about it since. It adds a great creamy element and is richer and fresher tasting than traditional mayo. But what if I took it one step further? What if I did away with the sandwich altogether and created BLT guacamole?! Well, folks, I’ve done it, and I’m proud to say it’s been a rousing success. This bacon guacamole has all the great flavors of traditional guacamole, plus the crunchy and savory elements of a BLT sandwich. I don’t know why I didn’t think of this sooner.

This creamy dip is the perfect combination of two classics– guacamole and BLT sandwiches. If you’ve ever added avocado or guacamole to your BLT, I guarantee you’ll love this bacon guacamole recipe!

What’s in This BLT Guacamole Recipe?

Bacon: Adds savory and umami flavor to this dip. Make it as per the recipe, or cook it in the oven or air fryer.
Avocado: Forms the creamy base of the dip. Look for avocados with dark skin that give slightly when squeezed but don’t feel mushy.
Lettuce: Crunchy romaine lettuce is the best choice for this recipe. I like to use romaine hearts with fewer wilty leaves.
Onion: Red onion is the classic choice for a BLT, but yellow or white onion will also work well.
Tomato: I like grape or cherry tomatoes. You can also chop up a regular tomato, but it may be more watery/loose.
Lime: Fresh lime juice adds balancing acidity to the dip. Add more or less to your personal tastes.
Cilantro: Adds a spicy and citrusy flavor. If you’re not a fan, you can leave it out or use parsley instead.
Garlic: Adds a touch of earthiness to the dip.

overhead view of chips with scoops of blt guacamole on them.

Tips for Success

Let the bacon drain completely on paper towels to avoid greasy guac.
I love spicy food, so I usually add a chopped jalapeño or a pinch of cayenne pepper to my BLT guacamole.
You could also stir in some chopped fresh herbs like dill or chives for a brighter flavor.

How to Store and Reheat

Store leftover BLT guacamole in an airtight container with a layer of plastic wrap between the container and the lid. Spritz the surface of the guacamole with lime juice before sealing to prevent browning.

You can also add the avocado pit to the container or top the avocado with a thin layer of water or olive oil to help prevent browning. Bacon guacamole will keep for up to 3 days if stored properly in the refrigerator. Enjoy chilled or at room temperature. I do not recommend freezing guacamole.

three-quarters view of blt guacamole in a bowl with tortilla chips.

Serving Suggestions

This BLT guacamole is the perfect way to spice up your Cinco de Mayo feast! Serve it up with some tortilla chips, or make it more BLT-like by using crostini! It also makes a great topping for my favorite baked chicken tacos!

BLT Guacamole

BLT guacamole has all the great flavors of traditional guacamole, plus the crunchy and savory elements of a BLT sandwich. Yum!

Step-by-step photos can be seen below the recipe card.

Course Appetizer, appetizer/dip

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 187kcal

Author Laurel Perry

Ingredients

3 slices bacon cut into lardons
3 avocados
1 cup finely chopped romaine lettuce
¼ cup finely chopped red onion
½ cup quartered grape or cherry tomatoes
½-1 lime juiced, to taste
2 tablespoons chopped fresh cilantro
1 clove garlic minced
Kosher salt and freshly ground black pepper to taste

Instructions

In a large skillet set over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate. If any pieces seem too large, break them up.

3 slices bacon
Remove the pits from the avocados and scoop them into a bowl. Glide a knife through the bowl to chop the avocado. Switch to a fork and mash until ¾ of the avocado is broken up. Use your fork with a whisking motion to “whip” the guacamole and make it extra creamy.

3 avocados
Fold in the lettuce, red onion, tomatoes, lime juice, cilantro, garlic, and cooked bacon. Season with salt and pepper to taste. Stir once more and serve with tortilla chips.

1 cup finely chopped romaine lettuce, ¼ cup finely chopped red onion, ½ cup quartered grape or cherry tomatoes, ½-1 lime, 2 tablespoons chopped fresh cilantro, 1 clove garlic, Kosher salt and freshly ground black pepper

Video

Notes

Save a little bit of each ingredient to use as garnish!

Storage: Store BLT guacamole in an airtight container in the refrigerator for up to 3 days.

Nutrition

How to Make BLT Guacamole Step by Step

Cook the Bacon: In a large skillet set over medium heat, cook 3 slices of chopped bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate. If any pieces seem too large, break them up.

Mash the Avocado: Remove the pits from 3 avocados and scoop them into a bowl. Glide a knife through the bowl to chop the avocado. Switch to a fork and mash until ¾ of the avocado is broken up. Use your fork with a whisking motion to “whip” the guacamole and make it extra creamy.

mashed avocado in a glass bowl with a fork.

Add the Mix-Ins: Fold in 1 cup of finely chopped romaine lettuce, ¼ cup of finely chopped red onion, ½ cup of quartered cherry or grape tomatoes, the juice from 1 lime, 2 tablespoons of chopped fresh cilantro, 1 clove of minced garlic, and the cooked bacon. Season with salt and pepper to taste. Stir once more and serve with tortilla chips.