Bacon Guacamole Cotija Cheese

The first time I brought this guacamole to a party, my friend Sarah actually hovered over the bowl until I forced her to take some home in a container. The combination of smoky bacon and salty Cotija cheese hits this perfect chord that nobody expects but everyone immediately understands. It happened sort of by accident—I had leftover bacon from brunch and Cotija from taco night, and suddenly guacamole night became legend.

My brother in law stood in my kitchen eating this straight from the serving bowl with a spoon last Christmas. I had made a double batch thinking it would last through cocktail hour, but somewhere between conversation about his new job and my aunt asking for the recipe, we realized we had polished off the entire thing. Now whenever I visit, there is bacon already cooking before I even walk through the door.

Ingredients

• Ripe avocados: The ones that yield slightly to gentle pressure make the creamiest mash without turning into baby food
• Bacon: Thick cut bacon holds up better when crumbled and gives you those substantial smoky bits people will actually hunt for
• Cotija cheese: This crumbly Mexican cheese brings a salty punch similar to feta but with a distinct funk that plays beautifully with the bacon
• Red onion: Finely diced is the key here—you want the sharp bite without giant onion pieces overwhelming each bite
• Fresh lime juice: Not just for flavor, this acid keeps the avocados from oxidizing and turning that sad brown color
• Cilantro: Use tender stems and leaves for the brightest flavor, woody stems can make the dip feel gritty

Instructions

Get your bacon crispy:

Cook the bacon in a skillet over medium heat until it is deeply browned and completely crisp, about 8 to 10 minutes. The kitchen will smell incredible, and that is exactly how you know you are on the right track. Drain on paper towels and let it cool completely before crumbling into irregular pieces.

Mash those avocados:

Cut the avocados in half, remove the pits, and scoop all that green goodness into a large bowl. Mash with a fork to your preferred consistency—some like it completely smooth, others prefer small chunks remaining throughout.

Build the base flavors:

Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Fold everything together gently until combined, being careful not to overmix and turn the whole thing into a uniform paste.

Add the good stuff:

Fold in most of the crumbled bacon and Cotija cheese, but hold back a generous handful of each for that beautiful garnish on top. You want those gems visible so people know exactly what they are diving into.

Make it look pretty:

Transfer the guacamole to a serving bowl and scatter the reserved bacon and Cotija cheese across the surface. The contrast of white cheese, pink bacon, and bright green guacamole makes people instinctively reach for a chip.

Save

This recipe has become my absolute go to for every potluck, game day, and casual Tuesday night when comfort food is the only thing on the agenda. Something about the combination of warm bacon flavors and cool creamy avocado makes people relax into the moment and linger around the bowl longer than they intended.

Making It Your Own

I have started playing with adding a pinch of smoked paprika right into the avocado mash when I want to really lean into the smoky theme. Sometimes roasted corn kernels make their way in during summer months when sweet corn is everywhere at the farmers market. A friend of mine adds a tiny splash of fish sauce instead of some salt, and the umami depth it creates is actually kind of brilliant.

The Serve It With Strategy

Thick sturdy tortilla chips are nonnegotiable here—flimsy restaurant style chips will snap under the weight of all these chunky mix ins. I have also served this with sliced cucumber rounds and radishes for a lighter option that still delivers on crunch. My personal favorite might be warm plantain chips, whose slight sweetness plays so nicely against the salty cheese and smoky bacon.

Avocado Selection Like A Pro

The difference between good guacamole and great guacamole starts at the grocery store with proper avocado selection. I have definitely brought home what looked like perfect candidates only to discover sad brown spots or stringy textures once cut open.

• Gentle pressure should yield slightly but the avocado should never feel mushy or hollow
• The small button at the top (where the stem was attached) should pop off easily revealing bright green underneath
• Hard avocados need 2 to 3 days on the counter, while nearly ripe ones can go in the fridge to buy you extra time

Save

There is something deeply satisfying about watching a room full of people collectively quiet down as they take their first bite of this guacamole. Good food has a way of bringing people together, and this particular bowl has started more conversations than I can count.

Recipe FAQs

→ How can I ensure my avocados are perfectly ripe for this?

Choose avocados that yield slightly to gentle pressure. Their skin should be dark green to nearly black. Avoid overly soft or very hard fruits for the best texture.

→ What's the best way to cook bacon for this dish?

Cook bacon in a skillet over medium heat until it's crispy and golden brown, typically 8-10 minutes. Drain the cooked bacon on paper towels to remove excess fat before crumbling.

→ Can I make this dip ahead of time?

While best served fresh, you can prepare the avocado base a few hours in advance. Press plastic wrap directly onto the surface to prevent browning. Add the crumbled bacon and Cotija just before serving for optimal texture and flavor.

→ What can I use if I don't have Cotija cheese?

Feta cheese is an excellent substitute for Cotija, offering a similar salty and tangy profile. If neither is available, a mild, crumbly goat cheese could also work well.

→ What are good serving suggestions for this?

Serve this creamy dip with tortilla chips, fresh vegetable sticks like bell peppers or carrots, or use it as a flavorful spread in tacos, burritos, or on grilled chicken.

→ How can I adjust the spice level?

To increase heat, leave some seeds and membranes in the jalapeño or add a pinch of cayenne pepper. For a milder dip, ensure all jalapeño seeds and veins are removed, or omit it entirely.