Guacamole and Bacon Dip

Ingredients

• 1 ripe avocado
• 1/2 tomato, chopped
• 3 tablespoons minced scallions, white parts only
• 1 tablespoon minced fresh coriander leaves
• 1 small chile pepper, minced
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper to taste
• 8 slices lean slab bacon
• 12 thin slices pumpernickel bread, crusts removed
• Softened butter for spreading

Directions

1. Place the avocado in a bowl and mash it with a wooden spoon, leaving some texture. Stir in the tomato, scallions, coriander, chile pepper, lime juice, and salt and pepper until everything is evenly combined. Press plastic wrap over the guacamole and refrigerate it for a short chill.
2. Cook the bacon in a large skillet over moderate heat until it is nearly crisp. Transfer it to paper towels to drain, then crumble it. Fold the bacon into the guacamole until it is distributed throughout.
3. Spread the bread lightly with softened butter. Divide the guacamole evenly over the slices, then cut each slice into thirds.