3 large avocados, ripe
1/2 Roma tomato, chopped fine
2 slices Bermuda onion, chopped fine (use yellow onion for more bite
1/4 cup chopped leaf cilantro (or parsley does nicely)
6-8 rashers bacon, trimmed of excess fat and chopped into Risk-sized pieces
1/2 tsp fresh ground cumin
salt, fresh ground pepper to taste (perhaps 1/8 tsp each)
juice of 1/2 Persian lime
8 slices Velveeta or equivalent
Cook bacon in skillet until done. Some like to overcook the bacon to make it crispy. Whatever works for you.
Seed the avocadoes and spoon the flesh into a bowl. Add tomato, onion, cilantro (chop this VERY finely, btw), cumin, salt and black pepper. Mix well with a fork (and ONLY a fork) until desired texture is reached (some like it chunkier than others do).
Melt Velveeta in a saucepan. Assemble the dish as follows:
In another bowl, put down one layer of the guac, sprinkle lightly with lime juice, then add a layer of the velveeta. Repeat until nothing left to add (typically 2-3 layers of guac/Velveeta).
Put oven on warm (no hotter!). Place bowl into oven until ready to serve. Serve warm with chips or 'party' rye bread.
If you like more tomato and onion, add it -- what the heck. I'm a cumin freak, and I use quite a bit more cumin than specified. This is a VERY adjustable recipe.
Merry Christmas and happy football to all!
Sorry. Omitted the bacon. Add the bacon when you add the tomato and onion. (slaps forehead...)