BTA’s and Shannon’s Summer Sangria

Before I met Shannon I HATED an avocado. Not because I’d ever had one but because guacamole looked like something I had stepped in way too many times in a pasture. But come to find out the little fellers are pretty dang good. So why not throw some bacon in there with them and an even creamier texture with cream cheese?
Shannon got to making some sangria punch too, ’cause I’ll never turn down a refreshment.
Time: 15 minutes Makes about 2 cups
4 slices thick cut bacon3 medium avocados, pitted3 ounces cream cheese, softened1⁄2 cup diced tomatoes1⁄4 cup diced purple onion1⁄2 teaspoon garlic powder, or more to taste black pepper and saltBaguette, crackers or garlic toast for serving
1. Chop the bacon into pieces and place in a skillet over medium-high heat. Cook the bacon until crispy, about 10 minutes.
2. Meanwhile, spoon the avocado into a medium bowl and mash with a fork until smooth. Whip in the cream cheese with the fork. Stir in the tomatoes, onion, bacon and seasonings, to taste.
3. Spoon the mixture onto bread, crackers or garlic toast and serve.
Tip: If you don’t have thick-cut bacon, be sure to add a few more slices of bacon to enhance the flavor.
Shannon’s Summer Sangria
1 (750ml) bottle red moscato wine1/3 cup peach schnapps, or more to taste2 cups ginger ale2 heaping cups frozen fruit (I like to mix peach and strawberries)
Combine the wine, schnapps and ginger ale in a large pitcher. Stir in the fruit. Place in the refrigerator for about 2 or until the fruit softens. Serve chilled.