Bacon and Blue Cheese Guacamole

Ingredients

• 5 slices bacon, preferably thick cut
• 3 large ripe avocados
• 2 to 3 teaspoons red or white wine vinegar
• 1/4 cup minced red onion
• 1/2 teaspoon garlic powder
• Dash hot pepper sauce, such as Tabasco
• 1/2 cup crumbled blue cheese, divided
• Salt to taste
• Tortilla chips
• Pretzel chips
• Saltines

Directions

1. Place the bacon in a large skillet and set it over medium heat. Cook it until crisp, turning it often, about 5 to 10 minutes. Move the bacon to a paper towel-lined plate so it can drain. Once it is cool enough to handle, crumble it and put it aside.
2. Slice the avocados lengthwise, open them with a twist, and take out the pits. Use a large spoon to scoop the flesh into a medium bowl. Mash with a large fork until the texture is mostly smooth but still a little chunky.
3. Stir in 2 teaspoons vinegar, the garlic powder, and the hot pepper sauce until combined. Set aside 1 tablespoon each bacon and blue cheese for finishing, then gently mix the remaining bacon and blue cheese into the avocado. Taste the guacamole on a chip or cracker, then season with salt as needed. If the flavor needs a little lift, mix in another 1/2 to 1 teaspoon vinegar.
4. Spoon the guacamole into a serving bowl and scatter the reserved blue cheese and bacon over the top. It is at its best within 2 hours, though any leftovers can be chilled for up to a day.