Guacamole Appetizer Squares Recipe

4.5 4 5
Guacamole Appetizer Squares Recipe
Guacamole Appetizer Squares Recipe photo by Taste of Home
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Guacamole Appetizer Squares Recipe

Read Reviews
4.5 4 5
Publisher Photo
For ages, my brother's family and I have gotten together on Christmas Eve, and always eat snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again. —Laurie Pester, Colstrip, Montana
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 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 (2-1/4 ounces) sliced ripe olives, drained

Directions

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.
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.
Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares. Yield: about 3 dozen.
Originally published as Guacamole Appetizer Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p211

  • 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 (2-1/4 ounces) sliced ripe olives, drained
  1. 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.
  2. 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.
  3. Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares. Yield: about 3 dozen.
Originally published as Guacamole Appetizer Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p211

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PenelopeWin User ID: 5924001 229275
Reviewed Jul. 9, 2015

"Very delicious. I made them several times. I can no longer eat gluten so I am sad I can not make them any more. I will have to experiment with some gluten free crescent recipes. They are rich so don't cut the pieces too large."

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dgohio User ID: 7325245 81421
Reviewed Jul. 13, 2013

"This was good, but I'll add some additional spices next time as the taste was a bit blah."

MY REVIEW
linsvin User ID: 1584655 169677
Reviewed Apr. 25, 2010

"Like the guacamole cream cheese mixture. Made my own guacamole. Would add chopped onions on top next time. Sprinkled fresh calantro on top for color. Everyone enjoyed."

MY REVIEW
Detrick User ID: 1002007 133613
Reviewed Oct. 27, 2009

"This was a VERY easy and very tasty appetizer. Truly a hit and we've made it several times."

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