Mexiketo Bacon Guacamole Fat Bombs
SERVES 4
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Fat Bombs
- 12 slices bacon
- 1 avocado, mashed
- 6 oz cream cheese, softened
- juice of 1 lime
- 1 garlic clove, minced
- 1⁄4 red onion, minced
- 1 jalapeno, chopped
- 2 tbsp Green Pepper Cholula Hot Sauce™
- 1⁄2 tsp cumin
- 1⁄2 tsp chili powder
- 2 tbsp chopped cilantro
- kosher salt
- ground black pepper
- 2⁄3 cup sour cream
- 2 tbsp Green Pepper Cholula Hot Sauce™
- Pinch of salt
Green Pepper Cholula Crema Dip
- 1Cook bacon in a large frying pan, (or bake in the oven), let it cool, crumble it and set it aside for later.
- 2In a large bowl, combine mashed avocado, cream cheese, lime juice, garlic, onion, jalapeno, 2 tbsp of Cholula Green Pepper Hot SauceT™, cumin, chili powder, salt & pepper, & cilantro. Stir until smooth.
- 3Place mixture in the fridge to chill and firm for 30 minutes.
- 4Place bacon crumble on a plate. Remove chilled fat bomb mixture from fridge, spoon into 8 ball shapes, then roll in bacon crumble. Store in fridge.
- 5To make the crema dip: combine 2 tbsp of Green Pepper Cholula Hot Sauce with sour cream, mixing thoroughly. Dip and enjoy and as an appetizer, or a quick snack when you need a boost of fat-powered energy!
MACROS
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Per 2 Fat-Bombs
- Total Fat: 28g
- Total Net Carbs: 2.6g
- Total Calories: 332k
