Bacon Guacamole With Cotija Cheese (Printable)

Creamy avocado dip with crispy bacon, tangy Cotija cheese, jalapeño, and fresh lime for bold Mexican-American flavor.

# 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 Steps:

01 - Cook bacon slices in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces.
02 - Halve the avocados lengthwise, remove the pits, and scoop the flesh into a large mixing bowl. Mash with a fork to your preferred consistency, whether chunky or smooth.
03 - Add the diced red onion, tomato, minced jalapeño, chopped cilantro, lime juice, kosher salt, and black pepper to the mashed avocados. Mix gently with a spoon until evenly incorporated.
04 - Fold most of the crumbled bacon and crumbled Cotija cheese into the mixture, reserving a small portion of each ingredient for final garnish.
05 - Transfer the guacamole to a serving bowl. Top with reserved bacon pieces and Cotija cheese crumbles for visual appeal and texture contrast.
06 - Present immediately alongside tortilla chips or fresh sliced vegetables as accompaniments.

# Expert Tips:

01 -
  • The smoky bacon turns ordinary guacamole into something people actually remember and request again.
  • Cotija adds a salty, crumbly texture that balances the richness without feeling heavy.
  • It takes less than half an hour but tastes like you spent all afternoon in the kitchen.
  • You can prep the bacon ahead and just assemble when guests arrive.
02 -
  • Drain the bacon well or the grease will make the guacamole slick and separate, which happened to me once and I had to blot it with paper towels.
  • Don't overmix after adding the bacon and Cotija or everything turns into a uniform mush and you lose the textural surprise.
  • If you're making this ahead, press plastic wrap directly onto the surface and refrigerate, but know it's never quite as vibrant as fresh.
03 -
  • Crumble the bacon while it's still slightly warm so it breaks into uneven pieces that create pockets of crunch instead of uniform bits.
  • Taste the guacamole before adding all the salt because Cotija and bacon are already salty, and over-salting is hard to fix.
  • If you're transporting this, bring the reserved bacon and cheese in a separate container and add them right before serving so they stay crisp and don't get soggy.
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