Recipe courtesy of Gabriela Rodiles

Loaded Guacamole with Bacon and Pomegranate Seeds

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: about 4 cups
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.



  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.