Bacon and Cream Cheese Guacamole

I first made this for a Band of Bakers event in May to accompany my Oregano and Chilli Sodabread and as usual I came up with this as a result of staring into my fridge and trying to come up with a way to make 1 avocado go an awful lot further. Well it went down a storm and I’ve made it a couple of times since. I’ll be making it time and time again in the future too.

This is best served as fresh as possible but will keep quite happily in the fridge for a day or so. It’s best served at room temperature.

 Serves 6-8 as part of a meze – 114 Kcal per serving (8)



6 Thick Rashers of Smoked Streaky Bacon
1 Large or 2 Small Ripe Avocados
1 Tbsp Lime Juice
100g Extra Light Cream Cheese
6 Cherry Tomatoes
1/2 Small Red Onion
50g Fresh Coriander (Optional)
1/2 tsp Dried Chilli Flakes
Sea Salt Flakes

First fry or grill 6 Thick Rashers of Smoked Streaky Bacon cut into 1cm pieces and set aside to cool on a few squares of kitchen roll.

Tip – I try to buy most of my meat from a local butchers in East Dulwich – William Rose on Lordship Lane. The bacon there is super thick so I’d only use 4 rashers in that case.

Tip – I never use extra oil when cooking bacon – even with the relatively lean stuff, there is enough fat in the meat to lubricate any non-stick pan.

Tip – Kitchen roll is a cooks best friend, I have no idea how anyone operates effectively in a kitchen without it. Buy the good stuff though – cheap kitchen roll is like cheap toilet roll – ultimately pointless.

Take 1 Large or 2 Small Ripe Avocados and decant the flesh into a medium size bowl. Mash the avocado until a mush. Some lumps are fine for added texture.

Tip – To remove the avocado flesh simply and easily, use a sharp knife to cut the fruit in half lengthways, running the knife around the stone. Split apart and using a little height and force, hit the stone in its centre with the knife blade. Twist and pull the knife and the stone should come out still attached to the knife. Using the knife tip, score the avocado flesh in each half right through to the skin (taking care not to go through the skin) into little squares. Use a desert spoon to scoop the flesh out.

Quickly add 1 tbsp Lime Juice and mix through to stop the avocado from going grey. Not the end of the world but it doesn’t look great.

Stir in 100g Extra Light Cream Cheese until well combined.

Tip – You don’t have to use extra light cream cheese but its what I have in the house and this is calorific enough for me as it is! It’ll also be slightly heavier the fattier the cream cheese.

Add 6 Cherry Tomatoes cut into eighths, 1/2 Red Onion finely diced, 1/2 tsp Dried Chilli Flakes and if you like it, 50g Fresh Coriander and stir though, along with the now cooled bacon.

Check the seasoning. You shouldn’t need much Sea Salt Flakes, if any, depending on preference and the saltiness of the bacon.

Tip – You could also add more lime juice if you want it to be a little sharper.


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One thought on “Bacon and Cream Cheese Guacamole

  1. […] As usual, this variation came about as a result of staring at the pantry cupboard to see what I could use to add extra flavour to a basic white bread. And now I can’t stop making it, including for a Band of Bakers event in May where I served it with my Bacon and Cream Cheese Guacamole. […]


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