Hass Avocado from Mexico, Feta Cheese, Oregano and Lemon Dip
From
Tags
snacks, west town tavern
I developed this recipe to showcase the rich creamy texture of Hass Avocados from Mexico. Who says an avocado has to become guacamole?!
Makes makes about 3 cups servings
Ingredients
2
Hass Avocados from Mexico, halved, seeded and pulp scooped out
1 cup
crumbled feta cheese (about 4 ounces)
1/2 cup
cherry tomatoes, cut in halves or quarters
1 Tablespoon
dried oregano
1 Tablespoon
fresh lemon juice
1 Tablespoon
olive oil
1/2 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
Method
Coarsely mash avocados in a bowl. Add remaining ingredients and mix gently.
Serve with pretzels for dipping