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Sugar and spice guacamole recipe

Sugar and spice guacamole recipe

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Take party dips to a whole new level with this readymade guacamole and smoky, sweet and spicy bacon topping. Finish with coriander leaves and fine red chilli slices, if you like, and serve with tortilla chips, crudités or whatever takes your fancy. Dip in! See method

Ingredients

  • 2 wide (or 4 thin) unsmoked streaky bacon rashers from a 300g pack
  • 1 tsp chipotle chilli paste
  • 1 tsp maple syrup
  • ½ tsp olive oil
  • 2 x 163g packs guacamole
  • 5g fresh coriander leaves (optional)
  • a few thin slices of deseeded red chilli (optional)
  • tortilla chips, to serve (optional)
Low in sugar and a source of vitamin E

Each serving contains

  • Energy

    285kj
    69kcal     3%

  • Fat

    6g 9%

  • Saturates

    2g 8%

  • Sugars

    1g 1%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 1.8g Protein 1.7g Fibre 0.8g

Method

  1. Preheat the grill to medium-high. Arrange the bacon rashers on a foil-lined baking tray. Mix the chipotle chilli paste and maple syrup with the olive oil, then brush over both sides of the bacon rashers. Grill for 8-12 mins, turning halfway, until crispy. Put on a plate and set aside to cool, then finely chop.
  2. Decant the guacamole into a serving bowl. Top with the bacon, fresh coriander leaves and a few thin slices of deseeded red chilli, if you like.

Tip: You can assemble the dip up to two hours ahead; chill until ready to serve.

See more Homemade dips

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