I have been dying to use this term in conversation or writing and I have finally found the opportunity to use it in both. As a quick follow up to the Superbowl post I present you with the aforementioned “dips.”


Buffalo Bacon Blue Cheese Guacamole

(Yes, it is as good as it sounds!)

Retrieved from:


4 slices hickory smoked bacon
2 avocados {I used California Avocados}
1/2 lime, juiced
1/2 large garlic clove grated
salt & pepper, to taste
2 tablespoons cilantro, chopped
1/4 cup diced tomato
2 1/2 tablespoons crumbled blue cheese + more for garnish
hot sauce, to taste


Start by cooking bacon in a skillet until edges are crispy. Transfer to paper towel lined plate. Chop into bite-sized pieces and set aside.

Cut open avocados and scoop into large bowl. Mash together with lime juice, garlic, salt and pepper until chunky. Stir in cilantro, tomato, blue cheese, bacon and hot sauce. Stir until combined. Spoon into serving bowl and top with more blue cheese, hot sauce and cilantro. Serve as desired.

*Refrigerate until service plus any leftovers.


If you fry the bacon ahead of time this dip comes together in 30 seconds. I followed the recipe pretty much to a tee, with the hot sauce coming from a habanero hot sauce from Trader Joe’s which may burn your eyes out of their sockets so I used three drops, literally! In my opinion, this was the right amount since it was not overwhelming. This aside, the guacamole was insane! It truly is a completely different experience and, for those that arrived early enough, to the party, were able to enjoy it thoroughly. Let’s just say there was none left half way through our gathering.


Next up:

Gooey and Cheesy Warm Bacon Dip

Retrieved from:


  • 8 ounces cream cheese, softened
  • 2 cups sour cream (I used light)
  • 1½ cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • ½ cup sliced green onion


  1. Preheat oven to 400 F.
  2. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot


For this recipe I chose to use white and yellow cheddar cheese. I believe the combination added to the taste of the dip. The fact that this dip is baked makes all the difference in the world! You can probably have it room temperature, but it will not be nearly as good. Since this was made for the “Big Game” we skipped the crudité and resorted to scooping with a rosemary pita chip. Again, a fantastic dip, but keep it warm or you miss out on how awesome it really is.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s