Cheesy Avocado Bacon Dip
Serves: Yields approx. 3 cups
  • 1 ripe avocado
  • juice of half a lime
  • ½ cup paleo mayo
  • 1 cup sharp cheddar cheese, grated (100g)*
  • ¼ tsp pepper
  • ¼ tsp smoked paprika
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 cup canned artichoke hearts, cut into small chunks (1 can, drained)
  • 1 cup sliced green olives, chopped
  • ½ cup sliced water chestnuts, chopped
  • 1 tbsp fresh basil
  • 4 slices bacon, cooked until crispy and crumbled
  1. Mix avocado, mayo, lime juice, pepper, paprika, onion powder and garlic powder in food processor until smooth and creamy
  2. Add cheese, artichokes, green olives and water chestnuts and pulse a few times until well incorporated and the "add-ons" have gotten down to an acceptable scoopable size.
  3. Transfer to a mixing bowl and delicately fold in the basil and crispy bacon.
  4. The avocado will tend to turn brown, so this is better served immediately. However, the color doesn't affect the taste, so it can be kept in the refrigerator for a few days. Just make sure you restrict contact with air as much as possible.
  5. Serve with fresh crudités.
*Omit cheese for Whole30 or Strict Paleo
Nutrition Information
Serving size: NF based on approx. ¼ cup
Recipe by The Healthy Foodie at