Roasted Garlic and Bacon Guacamole
Recipe adapted from and with thanks to Fabtastic Eats
Servings: 1 1/2 cups
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 3 strips bacon roughly chopped into 1/2" pieces
  • 2 tablespoons sweet yellow onion minced
  • 3 avocados pits removed
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lime juice about 1 lime's worth
  • 1 handful fresh cilantro about 1/4 cup chopped small
  • 1/8 - 1/4 teaspoon kosher salt adjust to taste
  1. Preheat oven to 450 degrees. Slice off the top of the garlic head and place it in the center of a piece of foil. Drizzle with oil and wrap the foil around it. Roast for about 45 - 60 minutes, until the garlic is soft and squishy when you squeeze it gently through the foil. Remove from the oven, unwrap and let cool.
  2. While the garlic is roasting, start cooking the bacon on the stove. When the bacon is almost done, add the onion and cook over medium heat for about 2-3 minutes, until it is tender. Remove from the heat and set aside.
  3. Place the avocados in a bowl with the roasted garlic cloves (they should easily squeeze out of the head of garlic) and mash the mixture with a fork or potato masher. Add the lime juice and the cayenne and mash the mixture until it is the consistency you like. I preferred it with some small chunks still remaining.
  4. Stir in the onion and the bacon. Taste and add salt as needed, 1/4 teaspoon worked for me. Enjoy!

If you won't be using it right away, you can toss the roasted garlic it in the refrigerator until you are ready to use it. I just squeeze the soft cloves out of the head of garlic. You can also use the tines on a fork to pull them out. Then transfer to an airtight container and refrigerate until ready to use.