Spicy Bacon Guacamole Dip

A few things came together this weekend to make a perfect storm of Needing To Be In The Kitchen and Come Up With Something New. 1) My friend Rougie came to visit and she's as big of a cook as I am so I was stoked to get busy with her in the kitchen. 2) We were stopping by one of Mike's coworker's housewarming party and I never go anywhere empty handed. 3) I received these from Terra Chips to review:

Don't mind my goofy face. I may h ave had a drink (or three).

I was thrilled to receive these because one thing I do miss a bit since giving up grain is tortilla chips and really didn't have anything other than vegetables to dip in guacamole or salsa. According to the company description, "Terra classic mix of vegetable chips have been seasoned with a piquant blend of tomato, black bean and roasted garlic flavors."

These did not disappoint. Everyone who tried them loved them. The flavor was distinct and delicious but not overpowering like some flavored chips. Let's just say I got them on Friday and there's none left (and it's Sunday morning.)

As soon as I tasted one, I knew I needed to make something to dip them in. And so this dip was born:  it's spicy but you can control that level by deciding how much jalapeno ribs and seeds to use. It's like a salsa versus guacamole. Plus, adding bacon makes everything better, right?

We only stayed at the party for an hour or so by by the time we left, the giant bowl of dip was almost gone. So I take that as a testament that it was as delicious as I thought it was.


Spicy Bacon Guacamole Dip

What you need:

• 4 avocados
• 4 medium tomatoes
• 4 jalapenos
• 1 lb bacon
• 1/4 c. finely diced red onion
• 2 tbsp sour cream
• 2 tbsp mayo
• 1-2 tsp salsa seasoning (I use this brand but it's just because I'm lazy. You can use dashes of onion powder, cumin, chili powder)
• 1/4 c. chopped fresh cilantro
• 1-2 tbsp lime juice

What you do:

• Chop and cook bacon till crispy. Separate from fat and drain on paper towel. 
  

• Dice tomatoes and avocados into small pieces. And do it with a smile, darnit.

Rougie at her finest!

• Remove the ribs and seeds and dice four jalapenos (we used one full w/seeds and ribs and it was quite spicy so balance your tastes from there)

• Put all ingredients except mayo and sour cream together and stir up.

• Add the sour cream and mayo 1 tbsp at a time and stir, stopping when it's reached a good consistency. It can varery depending on how wet your tomatoes were, how mushy your avocados are, etc.
• Taste and use your preferences on spice and flavor to decided if you need salt, more seasoning, etc.
• Chill and serve.