Chef Dads Guacamole

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By Andrew Michalscheck By Andrew Michalscheck

Chef Dad’s Guacamole
5 Large Avocados
5 oz. Goat Cheese (plain)
10 Slices of Bacon (cooked, chopped)
½ Cup Mayonnaise
Juice of 1 Lime
2 Tomatoes (diced)
6 Scallions (green part only, diced)
Salt, Pepper
Corn or Flour Tortilla Chips (store bought or use the homemade recipe below)
1)      Remove core from tomatoes and dice into small pieces.  Put in a bowl with a few pinches of salt & pepper.  Cover with plastic wrap and set on counter until later.
2)      Slice avocados in half then remove seed.  Use the scoring method with a sharp knife to cut small cubes inside shell.  Spoon meat from 3 of the avocados into a bowl and the other 2 into a food processor.  Squeeze lime juice from ½ of your lime over the cubed pieces in the bowl and cover.  Squeeze the other ½ over the avocado in the food processor.
3)      In the food processor, add the goat cheese, mayonnaise, scallions and a few heavy pinches of salt and pepper.  Pulse several times until smooth. 
4)      Drain excess water from tomatoes.  In a bowl, fold avocado mix from the food processor with the cooked bacon bits, drained tomato and remaining avocado chunks.  Taste for seasoning adjustment, if any.  Serve with tortilla chips.
Cooks Note: When working with avocados, remember to move quickly 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 prior to serving.