Description
A fresh and creamy dip made with ripe avocados, tangy feta, juicy tomatoes, and aromatic herbs, perfect for pairing with crackers, chips, or flatbread.
Ingredients
- Main Dish:
- 2 ripe medium avocados, fleshed and diced
- 4 oz feta (block for best taste and texture)
- 3 medium Roma tomatoes, seeded and diced
- 1/3 cup diced red onion
- 2 cloves garlic, minced
- 1/2 cup chopped parsley (or cilantro)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1/2 teaspoon fine sea salt (or to taste)
Instructions
- Check the Avocados: Ensure your avocados are ripe but not overly soft, so they hold their texture better when mixed.
- Prepare the Feta: Cut the 4 oz block of feta into small cubes.
- Combine Ingredients: In a medium bowl, add the diced avocados, cubed feta, diced tomatoes, diced red onion, minced garlic, chopped parsley or cilantro, extra virgin olive oil, and vinegar. Sprinkle with sea salt.
- Fold Together: Gently fold the ingredients together using a large spoon, careful not to mash the avocado.
- Serve: Transfer the dip to a serving bowl and serve with crackers, chips, flatbread, or enjoy on its own.
Notes
- For a spicy kick, add some finely chopped jalapeño or red chili flakes to the dip.
- This dip can be stored in the fridge for up to a day, but it’s best served fresh to maintain the texture of the avocado.
- If you don’t have apple cider vinegar, white vinegar can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 15mg
