If you’ve ever had this appetizer before, you know it is
yummy!
It’s easy to put together, and best if done ahead (anywhere
from 2 hours to overnight) to let the flavors meld. Serve with corn tortilla chips (the scooping
kind are the most fun because you can get more “stuff” with every bite).
Greek Guacamole
1/4 cup chopped sweet onion
2 large tomatoes or 4-6 smaller ones (chopped, to cover the
bottom of your serving container)
3 to 4 ripe avocados (not squishy ripe, ideally still a
little firm), peeled and cubed
2 tablespoons lemon or lime juice
1/2 cup Greek
dressing (I used Ken’s); Italian works, too
1/2 cup (or more) crumbled feta cheese
I used a glass baking pan, about 8 inches by 12 inches (20 x
30 cm). Layer the chopped onions,
chopped tomatoes, and cubed avocado pieces in the pan. Sprinkle lemon juice
over, then the Greek dressing. Stir a little to coat the avocado cubes with
dressing (to keep them from turning brown). Sprinkle with the feta cheese
crumbles, cover, and refrigerate at least 2 hours.
Serve with corn tortilla chips or crackers. Easily serves 10 – 12 as a party appetizer.
Nutrition information for one-tenth of the dish: (to follow)
