Chef Dad's Goat Cheese Guacamole

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By Christina O'Haver By Christina O'Haver

Chef Dad's Goat Cheese Guacamole


5 large avocados (or eight small/medium size)
5 oz. goat cheese (plain, not flavored with herbs of any kind)
10 slices of bacon (cooked, chopped)
1/2 cup mayonnaise
Juice of one lime
2 tomatoes (diced)
1/4 cup scallions a.k.a. green onion (green part only, diced)
Salt, pepper
Corn tortilla chips or homemade flour tortilla chips - optional (recipe seen below)


1) Remove core from tomatoes and slice into small pieces. Put in a bowl with a few pinches of salt and pepper. Cover with plastic wrap and set on counter until later. Cook and chop your bacon then set aside.

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 four of the avocados into a large bowl and the other one into a food processor. If using the small-medium avocados, put six in the bowl and two in the food processor. Squeeze lime juice from 1/2 of your lime over the cubed pieces in the bowl. Squeeze the other 1/2 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 then add to the large bowl with the avocados. Now fold in the avocado mix from the food processor along with the cooked bacon bits. Taste for seasoning adjustment, if any. You can serve right away or cover and chill for later that day.

Cook's Note: When working with avocados, remember to serve them that day, before they turn color on you. 

Homemade flour tortilla chips:

1) Buy your favorite flour tortillas from the supermarket and cut into chip-sized pieces (about 1-by-3 inches).

2) Take 2 tablespoons of table salt plus 1 teaspoon of cumin and combine in a small bowl. Set aside.

3) Heat corn oil to 370 degrees and fry the tortillas (6-8 at a time), turning often, then remove them from oil once they look light golden brown, about 30-40 seconds. Be sure to do these in several batches so they don't stick together. Immediately after you remove them from the oil, sprinkle a small amount of the seasoning you made over the top. You can store these in a plastic zipper bag ONLY after they have completely cooled to room temperature.