Recipe courtesy of Gabriela Rodiles

Loaded Guacamole with Bacon and Pomegranate Seeds

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The first time I tasted the juicy pop of pomegranate seeds in guacamole was at Barrio Cafe in Phoenix, Arizona. I was so inspired by the colorful, sweet addition to the classic dip that I wanted to put my own spin on it! Adding crispy bacon, salty Cotija cheese and spicy serrano chile really takes the dip everyone already loves to the next level.
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: about 4 cups
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  1. Cook the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Drain on paper towels, then crumble.
  2. Halve and pit the avocados, then scoop the flesh into a medium bowl. Mash the avocados with a potato masher until combined but still chunky.
  3. Fold in the pomegranate seeds, lime juice, onion, cilantro, cheese, chile and salt with a rubber spatula. Add three-quarters of the crumbled bacon and gently fold in until well combined.
  4. Transfer the guacamole to a serving bowl and top with more pomegranate seeds and cheese and the remaining bacon. Serve with tortilla chips.