Go Back
Bacon and Fig Guacamole
Print Recipe
5 from 1 vote

Bacon and Fig Guacamole

This Bacon and Fig Guacamole is seriously addictive! Loaded with sweet and savory flavors that will delight your taste buds!
Prep Time10 minutes
Total Time10 minutes
Servings: 6
Calories: 467kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

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.