This Bacon and Fig Guacamole is seriously addictive! Loaded with sweet and savory flavors it’s a Cinco de Mayo party for your taste buds!
Updated: This post was first published here in January 2018. I decided it was worthy of a reshare because it is a super popular recipe here at the BHK, especially for Cinco de Mayo. The content is new and I’ve also added a few new photos and notes to the post below. .
The Best Bacon and Fig Guacamole Recipe
Wow! Like how is it already May?
With just a few days to Cinco de Mayo, I decided I needed to reshare this recipe for Bacon and Fig Guacamole because it happens to be not only a personal favorite, but a favorite here on the blog.
I’m gonna go there guys because I just can’t help myself…it’s figgin’ awesome! #sorrynotsorry
I will admit, I came late to the guacamole game. I was way into my 40’s before I even tried it. I know, what the? All those years I missed out. Well, I’m making up for it now. I love the classic guacamole, but this amped up version is seriously addictive.
Bacon and Fig Guacamole Ingredients
• fresh lime juice
• red onion
• dried mission figs
• candied pecans
• blue cheese crumbles
• light brown sugar
• salt and pepper
I enjoyed something similar to today’s Bacon and Fig Guacamole when Tom and I were at a local Mexican restaurant in town, and I knew I’d have to recreate it and share it. It’s a combo of sweet and savory flavors, and if left to my own devices, I could eat the entire bowl myself.
It’s loaded with bacon, red onion, jalapenos, some dried mission figs, yes, SOOOO fabulous, candied pecans, and some crumbled blue cheese. I know. Sounds amazing, right? This is one guacamole you NEED to try! Enjoy!
A Few Cook’s Notes
I like to make my guacamole just before we’re ready to enjoy it so I don’t have to worry about the guac turning brown. If I do make it just a bit ahead of time I store it in an airtight container with a piece of plastic wrap pressed right to the top of the guac to make a seal and then I put the lid to the container on top.
Feel free to add the blue cheese crumbles if you’re a fan. If not, you can leave them out.
More Cinco de Mayo Recipes to Enjoy
- 4 ripe avocados
- 2 Tbsp. fresh lime juice
- 2 cloves garlic minced
- 5 slices bacon chopped and cooked until crisp
- 1/3 cup red onion finely chopped
- 1/3 cup dried mission figs chopped
- 1 jalapeno stem and seeds removed and finely chopped
- 1/3 cup candied pecans chopped
- 1/3 cup blue cheese crumbles
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Candied Pecans:
- 1/4 cup light brown sugar lightly packed
- 1/8 tsp. salt
- 1 Tbsp. water
- 1/2 cup pecan halves
- Optional: 1/4 cup fresh cilantro leaves finely chopped
- Garnish: a sprinkle of extra candied pecans and blue cheese crumbles
- Tortilla chips for serving
Candied Pecans: Combine brown sugar, salt and water in a nonstick skillet over medium heat. Cook until sugar dissolves, about 1-2 minutes. Add the pecans and cook for 2-3 minutes stirring to coat pecans. Remove from heat and spread out to dry on a sheet of parchment paper. Let cool, then roughly chop. This yields more than the 1/3 cup you need for the recipe. You can store them in an airtight container or use them as a topping for salads.
Guacamole: Cut the avocados in half and remove the pit. Spoon avocado flesh into a large mixing bowl. Add lime juice. Mash with a potato masher or a fork to preferred consistency.
Add the garlic, bacon, red onion, figs, jalapeno, candied pecans, blue cheese crumbles, salt, pepper and chopped cilantro, if desired, and gently mix together. Sprinkle with extra candied pecans and blue cheese crumbles, if desired. Serve with tortilla chips.
I like to make my guacamole just before we're ready to enjoy it so I don't have to worry about the guac turning brown. If I do make it just a bit ahead of time I store it in an airtight container with a piece of plastic wrap pressed right to the top of the guac to make a seal and then I put the lid to the container on top.
Feel free to add the blue cheese crumbles if you're a fan. If not, you can leave them out.