Roasted Garlic and Bacon Guacamole for #SundaySupper
  • 2 ripe Hass avocados
  • ¼ cup onion, diced (I like using green onions)
  • 1 tablespoon (approx) fresh salsa
  • 4 slices cooked bacon, chopped
  • 5 roasted garlic cloves
  • juice from ¼ of a lime
  • ½ teaspoon garlic salt
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp olive oil
  1. Preheat oven to 375 degrees F. If you are roasting an entire head of garlic, hold the bulb at the base and use a sharp knife to cut a small portion off the top, so the top of the cloves are exposed slightly. Place the head of garlic on a piece of tin foil and drizzle the tops of the exposed cloves with about 1tbsp of olive oil. Wrap the tin foil sheet tightly around the garlic and place in the oven. Roast for 45 minutes, then remove from the oven and allow garlic to cool.
  2. Slice avocados in half, carefully remove pits and discard. Scoop the flesh of the avocado into a small bowl and discard the peel. Add onion, salsa, lime, roasted garlic cloves, and garlic salt. To remove the roasted garlic from the head, gently squeeze the individual cloves at the end closer to the base, moving toward the top. The roasted garlic should squeeze out of the top of the clove (where you cut it open) and should be a paste-like texture. You can add more or less garlic depending on your taste preference, but keep in mind that roasted garlic has a sweeter and milder flavor than raw garlic!
  3. Using the tines of a fork, gently mash the ingredients until you reach desired texture. I like my guacamole to have small chunks of avocado present, but you can mash until completely smooth as well!
  4. Gently stir in bacon pieces and cilantro, and serve. Enjoy!
Recipe by Helpful Homemade at