Guacamole Appetizer Squares Recipe

This southwest-inspired appetizer is an easy crowd-pleaser.


[quicklook-recipe prep_time=”20 min” cook_time=”10 min” serves=”20″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”2 squares”]
[ingredients-left]

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1-1/2 teaspoons taco seasoning
  • 1 package (1 pound) sliced bacon, diced
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups guacamole
  • 3 plum tomatoes, chopped
  • 1 can (3.8 ounces) sliced ripe olives, drained

[/ingredients-left]

[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”30 minutes, plus cooling”]

[step-item number=”1″ image_url=”” title=”” ]Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares. Yield: about 3 dozen.[/step-item][/step-list-wrapper]

[nutrition-info calories=”170″ calories_fat=”” fat=”14g” sat_fat=”5g” choles=”19mg” sodium=”399mg” carbs=”8g” sugars=”” protein=”5g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest

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