Friday, February 10, 2012

Feta Avocado Salsa Dip

What did you eat during Superbowl Sunday? I had intended to post on this ahead of time, but of course I ran out of time. We had this feta-avocado salsa and it is too wonderful not to share! We all have trouble taking more than a couple bites. It's fresh, creamy, and salty--with just a little bit of crunch from the onion. 

Feel free to add more onion if you like! I'm tempted to add some olives next time I made it. TIP: Try to use avocados that are just on the shy side of ripe--the more ripe the avocado, the more they fall apart and the salsa starts to look more like guacamole--but that's fine too (it will still taste good)! I just like to see and taste the texture of a less ripe avocado. 

This is a great salsa/dip to make when you have friends over, but would also be a terrific topping to a grilled chicken breast in the summer. I'm confident you'll really love this salsa/dip!


Serves 6-8

  • 3 plum tomatoes, chopped
  • 1 1/2 ripe avocado - peeled, pitted and chopped (semi-firm work best)
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 handful chopped fresh cilantro
  • ½ tsp. dried oregano
  • 1 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 4-5 ounces crumbled feta cheese (reduced-fat is fine to use)
  • Salt & pepper, to taste

    In a bowl, gently stir together tomatoes, avocados, onion, and garlic. 

    Mix in cilantro and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Taste, and season with salt & pepper.

    Cover, and chill for at least 2 hours (but no more than 6 hours). Serve with tortilla chips.


  1. This looks AMAZING! The bowl is beautiful too;)!!

  2. It is really great tasting, Kathryn! The bowl is a gift from a sweet friend-I love it!