Ingredients
- 10 or 12 large avocados (ripe)
- 3 tablespoons red pepper flakes (optional)
- 2 tablespoons coarse black pepper (optional)
- 5 tablespoons dried crushed garlic (optional)
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Country Bob’s season salt (optional)
- 1 medium sweet onion, diced
- 2 mediums tomatoes, diced
- 1 small bunch cilantro, chopped
- 1/4 pound bacon, chopped
- 1 cup mayo (optional, but awesome with our recipe for garlic mayo)
Make it step by step
- Directions:
- The spices above are optional, of course. I like things with a little zing, so you can add these to your taste. Sometimes I add the mayo and sometimes not, it is a little creamier with it.
- I have been making it this way for almost 20 years and everybody that tries it always keep coming back for more.
- Slice your avocados and remove seed. An easy way to get the seed out it hit it with your knife just hard enough for it to stick in the seed and twist it. The seed will pop right out. Be careful here you are not cutting trees and avocados are slippery.
- Using a large spoon, spoon the avocado out of the shell into a large bowl. Mash it up. I use a potatoes masher but you can use a fork if you prefer.
- Cook bacon until just crisp while you are doing the avocados. I cook the bacon in the microwave. When cool, cut bacon with kitchen shears (easy).
- Dice the onions and tomatoes. Add everything in with the avocados and gently mix well.
- Serve as a dip or in tortillas or however you want. It’s good on burgers, too.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Ken & Patti Fisher, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.