Chunky Avocado And Feta Dip Recipes

Steps:

• Add the roasted red pepper, Calabrian chile paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week.

Steps:

• In a medium bowl, stir together feta cheese, avocados, scallion, bell pepper, dill, and lemon juice. Season with salt and pepper.

Steps:

• Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes. Puree with 1 diced avocado, 1 cup cilantro, 3/4 cup crumbled feta, 1/4 cup lemon juice, 3 tablespoons vegetable oil and salt to taste. Serve with toasted bread and vegetable sticks.

Steps:

• In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Steps:

• Combine all ingredients together in a medium bowl. Season to taste with salt and freshly ground pepper.

Steps:

• Mash avocados lightly with fork in medium bowl. Add tomatoes, sour cream, lime juice and garlic powder; mix well.
• Spread onto bottom of pie plate; sprinkle with cheese.
• Refrigerate several hours or until chilled.