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Goat Cheese, Bacon & Avocado Dip with Sesame Oil & Sumac Toasted Pita Bread

6 servings
Dip de Aguacate, Queso de Cabra y Tocino con Pan de Pita Tostada con Aceite de Ajonjolí y Sumac


  • 10 ounces goat cheese
  • 1 large ripe avocado, halved, pitted, mashed
  • 1 tablespoon finely chopped jalapeño, seeding optional, or more to taste
  • 1 tablespoon finely chopped shallots
  • 6 thick slices thick cut bacon, about 6 ounces, cooked until golden and lightly crisp, chopped
  • Kosher or sea salt to taste
  • 4 to 6 whole pita breads
  • 3 tablespoons toasted sesame oil, divided, more if needed
  • 1 tablespoon sumac, or more to taste
  • 2 teaspoons lightly toasted sesame seeds

To Prepare

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a medium bowl, combine the goat cheese with the avocado along with the jalapeño, shallot and bacon, mix well until fully combined. Add salt to taste if need be.
  • Brush the pita breads on both sides with two tablespoons of toasted sesame oil and set on a baking sheet. Generously sprinkle with sumac on both sides. Place in the oven and bake for 12 to 15 minutes, until toasted but not burnt.
  • Scrape the dip onto a bowl, make a dimple in the middle of the dip and pour in the remaining tablespoon of sesame oil. Sprinkle all over with the toasted sesame seeds.
  • Break the pita bread into pieces and serve on the side for people to dip the pieces in the dip or spread the dip on the pita bread.