Bacon chip guacamole is a winning recipe

Come together, football fans. The college and pro leagues are returning to the field, which means it’s time to eat game day foods like sliders, sandwiches and — our favorite dips.

Of course, one of the favorites for the best dip is guacamole. It’s creamy, tangy and so good. Plus, it’s easy to make because it’s assembly-only (no cooking required) and you don’t need a heating system to serve it if you’re at a tailgate (which leaves more room for things like French sliders).

  • Point: Save the avocado pits and distribute them evenly in your bowl of guacamole before covering them tightly with plastic wrap to prevent the top of the dip from browning unpleasantly.

For this recipe, we chose to use bacon bits as our guacamole delivery system instead of traditional tortilla chips. It’s a keto lover’s dream.

Looking for tailgate food you can make ahead? This easy pulled pork recipe is for you.

Bacon Chip Guacamole

For 6 people / Preparation time: 30 minutes / Total time: 30 minutes



  • 12 ounces center cut bacon
  • Coarsely ground black pepper to taste


  • 4 ripe avocados, washed, halved, pitted
  • ½ cup chopped tomatoes
  • ⅓ cup chopped onion
  • 1 small jalapeno pepper, seeded and finely diced
  • ⅓ cup chopped fresh cilantro
  • Juice of half a lime
  • Salt to taste


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil. Cut each slice of bacon into thirds. Place on the baking sheet and, if desired, sprinkle with black pepper. Bake for about 20 minutes or until the bacon is crispy. You want it to be somewhat malleable and not break apart in the dip. Remove from the oven and transfer to a serving platter.

Meanwhile, prepare the guacamole. Take the flesh of the avocado in a bowl. Mash the flesh, leaving it a bit thick. Stir in tomato, onion, jalapeño pepper, cilantro and lime juice. Sprinkle with a little salt and stir. Taste and add more salt or lime juice to taste.

Serve the guacamole with bacon chips.

Adapted from Kroger. Tested by Susan Selasky for the Free Press Test Kitchen.

Contributor: Jennifer McClellan, USA TODAY

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