Ingredients
Scale
- 2 ripe avocados
- ½ cup feta cheese, crumbled
- 1 small garlic clove, finely minced
- Juice of 1 lime or ½ lemon
- 1 tablespoon olive oil
- Handful of chopped fresh cilantro or parsley
- Salt to taste
- Optional: ¼ teaspoon red chili flakes or finely chopped jalapeño
Instructions
- Cut the avocados in half, remove the pits, and scoop into a bowl. Mash with a fork for a chunky texture or use a potato masher for smoother dip.
- Crumble in the feta cheese and mix gently to combine.
- Add the minced garlic, lime or lemon juice, olive oil, and chopped herbs. Stir until evenly combined.
- Season with salt to taste. For heat, stir in red chili flakes or jalapeño if using.
- Optional: Chill for 20 minutes before serving to deepen the flavors. Cover with plastic wrap pressed against the surface to prevent browning.
- Serve with pita chips, veggies, toast, or use as a spread for wraps and sandwiches.
Notes
For best flavor, use block feta in brine and fresh citrus juice. Store leftovers in an airtight container with plastic wrap pressed on the surface to prevent browning. Best enjoyed within 2–3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg