Bacon-Wrapped Avocado Fries with Chipotle Dip
Equipment
- Baking sheet
- Mixing bowl
- Oven
Ingredients
- 2 firm avocados
- 8 slices bacon
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut each avocado into 8 wedges and remove the skin. You should have 16 wedges total.
- Cut each slice of bacon in half crosswise. Wrap one half around each avocado wedge and place seam side down on the baking sheet.
- Sprinkle the wrapped wedges lightly with salt.
- Bake for 20 to 25 minutes until the bacon is crisp and browned.
- While the fries bake, finely chop the chipotle peppers and stir them into the mayonnaise with the lime juice.
- Serve the hot fries with the chipotle dip on the side.
Notes
Use avocados that are firm so the wedges hold their shape during wrapping and baking. If the bacon starts to brown too fast, loosely cover the sheet with foil for the last few minutes. Leftovers reheat best in a 350 degree oven for five minutes to restore crispness. The dip can be made a day ahead and kept covered in the fridge.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven