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Ingredients:
4 avocados
5 oz. goat cheese (or cream cheese), softened
8 to 10 slices of bacon, cooked and chopped
1/2 cup mayonnaise
Juice of 1 lime
1 tomato, diced
4 scallions (green part only), diced fine
Salt and pepper to taste
Instructions:
Remove core from tomato and dice into small pieces. Put in a bowl with a few pinches of salt and pepper. Cover with plastic wrap and put in fridge for 1 hour.
Slice avocados in half then remove seed. Use the scoring method with a sharp knife to cut small cubes inside shell. Spoon meat from 2 of the avocados into a bowl and the other 2 into a food processor. Squeeze lime juice from 1/2 of your lime over the cubed pieces in the bowl and cover. Squeeze the other 1/2 over the avocado in the food processor.
In the food processor, add the cheese, mayonnaise, scallions and a few heavy pinches of salt and several turns of fresh cracked pepper. Pulse several times until smooth.
Take tomato out of fridge and drain off excess water. In a bowl, fold avocado mix from the food processor with the cooked bacon bits, drained tomato and remaining avocado chunks together.
Taste for seasoning.
When working with avocados, remember to move fast and be ready to serve them that day before they turn color on you. After making this dish, cover in plastic wrap and put in the fridge for up to four hours before serving. Push the wrap down over the mixture so it is well covered.
4 avocados
5 oz. goat cheese (or cream cheese), softened
8 to 10 slices of bacon, cooked and chopped
1/2 cup mayonnaise
Juice of 1 lime
1 tomato, diced
4 scallions (green part only), diced fine
Salt and pepper to taste
Instructions:
Remove core from tomato and dice into small pieces. Put in a bowl with a few pinches of salt and pepper. Cover with plastic wrap and put in fridge for 1 hour.
Slice avocados in half then remove seed. Use the scoring method with a sharp knife to cut small cubes inside shell. Spoon meat from 2 of the avocados into a bowl and the other 2 into a food processor. Squeeze lime juice from 1/2 of your lime over the cubed pieces in the bowl and cover. Squeeze the other 1/2 over the avocado in the food processor.
In the food processor, add the cheese, mayonnaise, scallions and a few heavy pinches of salt and several turns of fresh cracked pepper. Pulse several times until smooth.
Take tomato out of fridge and drain off excess water. In a bowl, fold avocado mix from the food processor with the cooked bacon bits, drained tomato and remaining avocado chunks together.
Taste for seasoning.
When working with avocados, remember to move fast and be ready to serve them that day before they turn color on you. After making this dish, cover in plastic wrap and put in the fridge for up to four hours before serving. Push the wrap down over the mixture so it is well covered.
I LOVE CHEESE!
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