Blt Guacamole Recipes

GUACAMOLE BLT

Steps:

• Preheat oven to 400 degrees. Place bacon in a single layer in two 11-by-17-inch rimmed baking sheets. Cook in the oven until browned and crisp, turning over halfway through cooking time, 15 to 20 minutes. You may need to drain off some of the fat about halfway through cooking time. Transfer bacon to a paper-towel-lined pan to drain; discard fat.
• Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable.
• Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, if desired, and top sandwich. Cut into 12 squares, and serve.

SUPER BLT

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices. Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.

BLT WITH SPICY GUACAMOLE

Steps:

• For the guacamole, peel the avocado and place the flesh in a bowl.
• Lightly mash with fork.
• Add remaining ingredients to taste and mix well. *Use food processor if you want a smoother guacamole.
• Cover and set aside.
• For the BLT, place a large skillet over medium-high heat and add a small amount of oil to the skillet.
• Add the bacon and cook for 2-3 minutes on each side or until crispy, then drain on paper towels.
• Spread each halve of the rolls with guacamole, followed by 2 slices of bacon, tomato slices and finish with a handful of arugula leaves and top of roll.
• Serve while bacon is still warm.

BLT GUACAMOLE DIP

Steps:

• Heat oven to 350°F.
• Bake bacon on rimmed baking sheet 20 to 25 min. or until crisp.
• Meanwhile, mash avocados and garlic in medium bowl until smooth. Stir in onions, 1/3 cup lemon juice, jalapeño peppers and garlic. Spoon into large serving bowl.
• Whisk remaining lemon juice, olive oil and black pepper in large bowl until blended. Add arugula and tomatoes; toss to coat. Spoon over guacamole. Drain and crumble bacon; sprinkle over dip.