The BEST guac ever! This delicious Loaded Guacamole is packed with all your favorite “extras” – from crispy bacon to roasted corn to queso fresco and more! The perfect appetizer for your next party!

If I had to name my #1 most requested recipe, it would have to be guacamole. And I’m not gonna lie… that comes as no surprise. Not only because everyone loves guacamole, but because my recipe is seriously the BEST!

It’s simple and clean and SO addictive, and ever since I perfected it, I’ve been testing out other fun twists. Like pineapple guacamole, caprese guacamole, and now this delicious loaded guacamole.

Why loaded guac? Because I love all things loaded, and guacamole is the perfect base for extra flavors. From crispy bacon to roasted corn to crumbled queso fresco, there’s room for all of it. Because if you ask me… the more loaded, the better!

what you’ll need for this recipe

Avocados – This recipe calls for 4 large avocados. For the best guacamole, you’ll want to use avocados that are ripe but not overly ripe. They should yield to firm, gentle pressure and feel soft, but not mushy, to the touch. Ripe avocados often have a darker green-black color as well, but since color can vary I usually go by feel first.

Onion – Any good guacamole needs chopped onion, and and this recipe calls for 1/4 cup. I prefer to use red onion for its milder flavor, but you can substitute white or yellow if you prefer.

Cilantro – Fresh cilantro adds an unmistakable flavor that’s reminiscent of parsley, but with a lemony, peppery twist. I used 1/4 cup of chopped cilantro in this recipe. If you’re not a cilantro lover, that’s probably because it contains natural aldehyde chemicals in its leaves that, for some, can taste like soap. If you are a cilantro lover, feel free to add as much as you’d like!

Jalapeño – For a little kick, I always add fresh minced jalapeño to my guacamole. For even more kick you could use habanero pepper, or you can omit the pepper altogether if you prefer a milder guacamole.

Lime juice – A squeeze of lime juice provides the necessary acid to balance out the creaminess of the avocados. I use 2-3 Tablespoons in this recipe, and either fresh or bottled will work well.

Salt – Salt helps bring out the delicious flavors in any food, including guacamole! I used 1/2 teaspoon of kosher salt, which is less than I would normally use, since I knew I’d be adding other salty ingredients.

Extras – It wouldn’t be loaded guacamole without extras! I added 2 cloves of garlic, 1 roma tomato, 1/4 cup corn, 6 slices bacon, and 1/4 cup queso fresco. You could also add black beans, shredded cheese, pineapple, bell pepper, or any of your favorites.

how to make loaded guacamole

Prep the extras. Begin by prepping your extras. Cook the bacon, chop the tomato, mince the garlic, char the corn in a small skillet, and crumble the queso fresco so it’s all ready to go.

Make your basic guacamole. Next, combine the red onion, cilantro, jalapeño, lime juice and salt in a large shallow bowl. (I also added the minced garlic at this point, although it’s not typically part of my basic guacamole recipe.) Using a fork or potato masher, gently mash the ingredients to release the flavors. Then add the peeled avocados and continue mashing to your desired consistency.

Combine all the ingredients. To the basic guac, add the crumbled bacon, chopped tomato, charred corn, and queso fresco. Either arrange on the top or stir together as desired. Garnish with fresh sliced jalapeño and a touch of cracked pepper.

what you’ll love about this recipe

This recipe takes perfect guacamole and makes it even BETTER, which pretty much guarantees that it will be your new favorite! We love the fact that it’s packed with fresh ingredients, easy to make in 20 minutes or less, and perfect for customizing according to your tastes!

how to ripen avocados quickly

The only downfall to guacamole? Unripe avocados! Since avocados ripen after they’ve been harvested, there are times when unripe avocados are all you can find. To speed up the ripening process, place the unripe avocados in a brown paper bag with an apple, banana or kiwi or two to three days. Fold the bag to seal. These fruits produce ethylene gas, a plant hormone that aids ripening.

Recipe Variations

Use any type of onion, such as white, yellow, or even green
Substitute habanero pepper or any spicier variety of pepper for the jalapeños
Substitute lemon juice for lime juice in a pinch
Add additional “extras” such as bell pepper, shredded cheese, black beans, or pineapple