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Hass Avocado from Mexico, Feta Cheese, Oregano and Lemon Dip

Posted on Thursday, February 2, 2006

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

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