Let me start by sharing a fabulous avocado tip I recently learned - Keep your avocados out (on the counter/pantry) until they reach ripeness, then put them in the fridge to extend that level of ripe without over-ripening. It's worked for me so far and kept me from having to throw out these heavenly fruits.
Anyway. . .back to the recipe. Instinctively, I reached for the avocados in the fridge thinking I would make some of my go-to Avocado Veggie Dip. But, I just didn't have all the ingredients I wanted. As well, I realized there was bacon leftover from breakfast. Oooohhhhh. A little google search of these ingredients didn't yield any recipes that suited my wants so I came up with this one on my own. Rummaging in the fridge, I also discovered part of a block of monterey jack cheese (with peppers), some red onion, and a container of plain Greek yogurt, (There were also a few grape tomatoes, but they weren't in great shape so I fed them to the chickens.)
Start by cutting open, dicing, and scooping out the avocado. I used a large plastic container with a lid so it would travel to our friends'.
Mash the avocado with a fork slightly, leaving some chunky bits.
Dice your red onion and add it to the bowl.
Chop and add the bacon.
Shred the cheese and add it.
Stir these ingredients together.
Add the container of yogurt along with salt, pepper, dill, garlic, and smoked paprika, Mix these ingredients until combined.
The result is a glumpy mess.
Don't let the appearance fool you. It is DELICIOUS!!. Our friends raved over how good this was. I was kinda partial to it too. I served it with an array of chips/crackers including pita chips, pretzel chips, triscuits, and tortilla chips. I could have eaten it with a spoon though.
Here are the complete instructions
Cheesy Bacon Avocado Dip
1/3 Cup diced red onion (1/4 an onion)
5 Slices of bacon (cooked and chopped)
1 Cup Monterey Jack cheese with peppers (shredded)
6oz Plain Greek yogurt
Salt, Pepper, Granulated Garlic, Dill, and Smoked Paprika (to taste)
1. Halve the avocados and remove the pits. Dice them within the shell and scoop the meat into your bowl.
2. Lightly mash the avocado with a fork, leaving some lumps.
3. Add the diced onion, chopped bacon, and shredded cheese. Mix until combined.
4. Add yogurt and seasonings (to taste). Mix thoroughly.
5. Cover and keep in fridge until ready to enjoy.
6. Serve with crackers or chips.
*You could add some lemon or lime juice to delay the avocado from browning, but I threw this back in the fridge in the air-tight container until served (a few hours later) and didn't really have a problem with it. If yours is going to sit for a while, I would recommend the juice.
I hope you enjoy this recipe while you watch college football or while doing whatever your passion is.
I've also linked up this recipe for Follow Frenzy at Little House Big Alaska and The Recipe & DIY Linky at The SITS Girls.