Paleo Chips and Dip

Ever get the craving for crunch and creamy?  I use to have this and would grab for a bag of chips and some french onion dip.  My husband and I use this Paleo chips and dip recipe on Saturdays and Sundays when football is on.  The bacon gives us the salty crunch and the guacamole gives it an amazing creamy texture.  I have found the key to making the bacon perfect is to bake it in the oven.  This is more a go-to item in the fall, winter or spring.  I’m not a person to heat the house up in the summer with the oven.  Needless to say, my husband is very excited for the cool temperatures we are having because I’m baking a lot more items in the oven.

We love bacon in our house!!  However, my favorite kind of bacon is center cut.  Center cut bacon all looks the same and is in a straight line.  However, we have used a normal pack of bacon, I just find the bacon doesn’t all cook at the same temperature because it is different lengths.

ChipandDip

Paleo Chips and Dip

Ingredients:
8 slices of bacon
1 avocado
1/4 tsp garlic
1/4 tsp salt
1/2 lemon juiced
1 TBL diced onion
 
PaleoChips1 PaleoChips2
Bacon Directions:
1. Preheat oven to 400
2. Slice each strip of bacon into 3 even pieces
3.  Place pieces on a baking sheet covered in parchment paper (make clean up easy).
4.  Bake for 15-20 minutes.  You want the bacon to be brown and crunchy looking.
5.  While bacon is cooking, you can make the ‘dip’
 
Dip Directions:
1.  Slice avocado in half and remove pit.
2.  Remove avocado from skin and place in a bowl.
3.  Using a potato masher, mash the avocado into a creamy texture.
4.  Stir in the lemon juice, onion, garlic and salt to the mixture.

 

We normally spoon the dip mixture onto a bacon slice.  You can use the bacon to scoop the dip too.