Avocado and Bacon Spread (Dip) Recipe

I did make a few modifications to the recipe: I added some dried cranberries on top for a little color and a little sweetness. I also used low-sodium bacon and non-spread butter and no one could tell the difference.

I would make this recipe again, but next time I would probably use chopped scallions instead of chopped shallots, just to give it a little more punch.

Are you a bacon lover?

Avocado and Bacon Spread

2 ripe avocados, pitted, peeled, and cubed
2 medium shallots, finely chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
freshly ground black pepper, to taste
1/2 teaspoon Worcestershire sauce
1/2 pound sliced bacon
6 slices whole wheat bread
3 tablespoon butter, slightly softened

In a shallow bowl, combine the avocados, shallots, lemon juice, salt, pepper, and Worcestershire sauce by mashing them with a fork to create a rough purée (using a blender or food processor would liquefy them). Transfer the mixture to a plastic container. Lay a piece of plastic wrap directly on the surface of the mixture, smoothing out any air bubbles with your fingertips. Refrigerate for two hours to allow the flavors to meld. Fry the bacon in a large skillet over medium heat until crisp, then remove and drain. Crumble the bacon into bits.

Toast the bread, then lightly butter on side of each slice before cutting into four triangles. (Remove the crusts if you wish; reserve as salad croutons.) Arrange the bread, buttered side up, on a serving tray. Just before serving, blend the avocado mixture and bacon bits together and spoon into a small bowl to set in the middle of the toast points.

Makes 6 servings.