Bacon Gorgonzola Guacamole

This bacon Gorgonzola guacamole is the guac that turned my husband into a guacamole LOVER! Salty bacon, creamy gorgonzola and some heat from jalapeno and chipotle. Go grab yourself a bag of chips!

I know what’s running through your mind. “Laurie, what in the H-E-double-hockey-sticks are you thinking?!?”

I get it. This sounds absolutely CrAzY! But, then again so did this recipe and I hope I made believers out of some of you. So let’s discuss the “what and why’s” of this recipe. Sound good? Okay. Let us start with the “what”… This is none other than a kick-butt guacamole all jazzed up with bacon and blue cheese with a little smoky heat from chipotle chile powder and a little kick from a smidgen of cayenne. I see those wheels turning. The avocado is the backbone of this recipe… but the unexpected flavors of bacon and blue cheese really make this extra special. So special that it made a guac-hater into a guac-lover, aka my husband. In his words; this sh** is crack. {sorry}

Now for the “why”… because someone out there in the world ran out of cheddar and threw in some Gorgonzola and for that I thank them. It all started with a “Best Thing I’ve Ever Ate” episode where it was mentioned that bacon, blue cheese and sage were involved with some guacamole. I know right? Sounds Bizzzare. But… It’s crack. So I just took my guacamole and cranked up the flavor.

Start by sizzling up four strips of bacon, three for the recipe and one for you to snack on. You’re welcome.

Finely dice up half of a red onion… or about a quarter cup.

Smash and peel one garlic clove.

And give it a good mincing.

Halve a Roma tomato, scoop the innards out with a spoon and discard.

Slice into strips and dice them into small cubes.

Do the same with a half of a jalapeno. Remove the seeds and white membranes {because that’s where all the heat is yo!} and dice it up pretty fine. Now go wash your hands and avoid all kinds of injuries.

Drop all that into a small bowl and set it off to the side.

Halve two avocados and remove the silly little pit in the center. My avos are a little on the small side so I use four… if yours are leaning on the larger side use three.

Make a few slashes and scoop out the insides into a bowl and mash.

Since the first two avos are mashed… leave the second two in chunks and season with just a tad bit of salt.

And give it a little stir-zy.

Squeeze half of a smallish lime and gently toss it all around.

Add in the diced veggies and garlic.

Then add in some chopped cilantro about 1-2 tablespoons.

Add a little hot sauce of your choice.

Chop up the bacon strips…

And add those PLUS a third cup of Gorgonzola cheese.

Sprinkle with the chipotle chile pepper and cayenne {Taste as you go so you can adjust it to your taste buds}. Give it a final toss and do a little happy dance. You know you want to.

I know, it sort of looks like regular guac doesn’t it?

But it’s so not! It’s freakin’ amaaaaazing! Make this Bacon Gorgonzola Guacamole ASAP!

Enjoy! And if you give this Bacon Gorgonzola Guacamole recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Bacon Gorgonzola Guacamole

This bacon Gorgonzola guacamole is the guac that turned my husband into a guacamole LOVER! Salty bacon, creamy Gorgonzola and some heat from jalapeno!

Yield: about 2 cups

Prep Time: 10 minutes

Cook Time: 12 minutes (for the bacon)

Total Time: about 15 minutes


4 small avocados

3 strips of bacon, cooked and chopped

1 Roma tomato, seeded and diced

1 garlic clove, smashed, peeled and minced

1/2 a jalapeno, seeded and diced small

1/3 cup Gorgonzola cheese, crumbled

1/4 cup diced red onion

juice of half a lime

1-2 tablespoons of fresh cilantro, roughly chopped

1 tablespoon hot sauce (like Frank's Red Hot or Cholula)

a sprinkle of ground chipotle chili powder, to taste

a sprinkle of cayenne pepper, to taste

corn tortilla chips, for dipping


In a large bowl mash two avocados. Slice the remaining two and add to the bowl. Squeeze with half a lime and a pinch of kosher salt. Add in diced tomatoes, garlic, onion, jalapeno, Frank's Red Hot, Gorgonzola, bacon and chopped cilantro. Sprinkle with chipotle chile powder and cayenne to taste. Gently toss and serve with corn tortilla chips.

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