I’ll raise your Guacamole and add Bacon, Blue Cheese & Sage

4th o’ July is right around the corner, which for the kiddos (big & small) means fireworks but for the hungry, means BBQ’s.

And if you’re not hosting one, chances are  you’re attending one.  And if you fall into the latter category, and provided you have manners, you will probably ask the obligatory “can I bring anything” question.

The answer depends on the host but usually falls into a few select categories: more booze, paper goods, chips, dip, more booze… oh and ice.   How come everyone (including myself) always forgets ice?

In any event, this post caters specifically to those asked to bring dip…

If asked to bring booze might I suggest this!

Specifically those who want to make a killer dip.

A dip that happily makes it onto the chin and into the bellies of happy BBQ goers everywhere.

A dip that Sweets and I heard about maybe 10 minutes after we were invited to a BBQ this weekend (before the 4th) on the Food Networks’ “Best Thing I Ever Ate” program.

Iron Chef Michael Symon was boasting on about a guacamole he had at Lopez Southwest Kitchen in Cleveland, Ohio while I was doing a little Sunday afternoon Facebook stalking… when Sweets turned around and suggested we make this.

Guacamole with Bacon (we used Turkey Bacon), Blue Cheese and Sage.

And so we did.

And it was delicious.

So how bout you take your own guacamole to the next level by trying out this little twist on the traditional dip.

• 5 ripe avocados, pitted and mashed
• 1/4 c. red onion, chopped
• 2 cloves garlic, minced
• 2 large Roma tomatoes, chopped
• 1 jalapeno, chopped
• 2-3 tbsp fresh cilantro, chopped
• 4-6 strips of Turkey Bacon, cooked till crisp and chopped
• 1 1/2 tsp paprika
• salt & pepper to taste
• juice of 1-2 limes, depending on taste preference
• crumbled blue cheese, amount depends on preference, we probably used just under 1/4 c. (Paleo folks OMIT)
• 1 tsp fresh sage, finely chopped

Remove pits from Avocados and add to a large bowl use fork, potato masher, pastry cutter, or whatever you have on hand to mash up well.

Mix in onions, garlic, tomatoes, jalapeno, cilantro, turkey bacon, paprika, a heavy shake of salt (careful not to over salt) & pepper and juice of one lime and mix well to combine.  Taste and add juice of another lime and more salt, pepper and/or paprika if needed.

Once you have a guacamole that you can’t live without, crumble blue cheese and sprinkle sage on top.

Refrigerate until it’s BBQ time.  Pick up some corn chips on your way to the party and serve.

Dip success is before you

Happy 4th everyone and for those living in New Mexico & Arizona, keep it legal with those fireworks.  I think we’ve had our fill of wildfires this year.