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This is not your average guacamole, which is why I am asked to bring it to family functions more often than not. I’m big on textures as well as taste, and I’ve always thought traditional guacamole didn’t have an appealing consistency or the most interesting flavor. The feta crumbles and chopped tomato in this recipe add a chunky texture that will leave people asking, “What’s in here?” which has turned this dip into the ultimate chip-scooping, crowd-pleasing favorite. I like to double this recipe and use the extra as a base for avocado toast.
2 ripe avocados
zest and juice of 1 lime
1 tablespoon Tuscanini Olive Oil
1/4 cup crumbled Ta’amti Feta
5 grape tomatoes, chopped
1 tablespoon chopped fresh, cleaned cilantro
1/4 teaspoon salt
tortilla chips, for serving
Cut the avocados in half and remove the pits. Scoop out the flesh into a small bowl. Add the lime zest and juice and the olive oil.
Use the back of a spoon to press and rotate the mixture until it has a smooth, creamy texture. Add the feta, tomatoes, cilantro, and salt and gently stir until combined. Serve at room temperature with tortilla chips on the side.
Reprinted with permission from The Modern Hippie Table by Lauren Thomas, The Collective Book Studio, October 2022.
Photography by by Kristy Horst.
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