Your Favorite Side!

Need some more guacamole in your life? These four recipes are sure to please. Blue cheese and bacon, Sriracha, roasted tomatillo and classic guacamole. Grab a chip and get ready to eat.

 4 Unique guacamole recipes

Guacamole is always a Cinco de Mayo crowd-pleaser. Don't just serve the same boring store-bought guacamole. These four recipes are packed full of flavor and give a nice twist to usual recipes.

First up blue cheese and bacon. This dip is full of sharp blue cheese flavor and crispy bacon. You won't be able to stop dipping into this dish!

1

Blue cheese and bacon guacamole

Yields 2 cups

Ingredients:

  • 2 avocados, ripe
  • 6 strips crispy bacon, crumbled
  • 1/3 cup small diced red onion
  • 1 clove garlic, minced
  • 2 tablespoons finely minced cilantro
  • 1/2 lime, juiced
  • 1/4 teaspoon kosher salt
  • 1/4 cup blue cheese

Directions:

  1. Cut avocado in half, remove the pit and scoop into a large bowl.
  2. Add all other ingredients except blue cheese and mash together. Stir in blue cheese and serve immediately.

Next up is a spicy Sriracha guacamole. Make it as mild or as hot as you desire, it's your choice!

2

Sriracha guacamole

Yields 2 cups

Ingredients:

  • 2 avocados, ripe
  • 1/2 lime, juiced
  • Kosher salt, to taste
  • 1-3 teaspoons Sriracha sauce

Directions:

  1. Cut avocado in half, remove the pit and scoop into a large bowl.
  2. Add all other ingredients and mash together.

Looking for a smoky twist to your guacamole? We have that covered with this guacamole that is packed with roasted tomatillos and peppers.

3

Roasted tomatillo guacamole

Yields 2-1/2 cups

Ingredients:

  • 4 tomatillos, husks removed and cut in half
  • 1 small yellow onion, skinned and cut in quarters
  • 1 jalapeño pepper, top removed and seeded (leave some seeds to add more heat)
  • 1 tablespoon olive oil
  • 2 avocados, ripe
  • 1 clove garlic, minced
  • 2 tablespoons finely minced cilantro
  • 1/2 lime, juiced
  • 1/4 teaspoon kosher salt

Directions:

  1. In a small roasting pan, add tomatillos, onion and jalapeño pepper. Drizzle with olive oil and place the vegetables under the broiler and cook for 15-20 minutes until the vegetables are charred. Flip the vegetables once while broiling.
  2. Once charred, let vegetables cool and puree in a food processor or blender.
  3. Cut avocado in half, remove the pit and scoop into a large bowl. Add in minced garlic, cilantro, lime juice and kosher salt. Mash together ingredients and spoon in roasted tomatillo puree. Mix in just enough to reach your desired consistency.

Lastly we have a sweet addition to the guacamole party. Simple crushed pineapple and lots of fresh cilantro. This is one dip you won't want to stop dipping.

4

Pineapple cilantro guacamole

Yields 2 cups

Ingredients:

  • 2 avocados, ripe
  • 1/2 lime, juiced
  • Kosher salt, to taste
  • 1 (8 ounce) can crushed pineapple
  • 1/4 cup minced cilantro

Directions:

  1. Cut avocado in half, remove the pit, and scoop into a large bowl.
  2. Add all remaining ingredients and mash till combined.

More avocado recipes

Baked avocado fries recipe
Avocado, bacon and tomato toast recipe

Spinach, goat cheese and avocado grilled cheese recipe

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