Greek Guacamole Food

GREEK GUACAMOLE

Greek Guacamole image

Feta makes everything betta! This variation on the classic guacamole recipe can turn this dip into a meal. Whenever I serve this appetizer, my guests rarely make it hungry to the main course. And if, by chance, you plan to have leftovers, a no-fail tip when slicing or mashing avocados is to add a squirt of lemon to keep the fruit from turning brown in your fridge.

Provided by Michelle Marcos

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

1 large ripe avocado, chopped
4 ounces crumbled feta cheese
1 small onion, minced
1 tomato, chopped
3 tablespoons olive oil
½ lemon, juiced
salt to taste

Steps:

Mash avocado in a bowl using a fork. Add feta cheese, onion, tomato, olive oil, lemon juice, and salt. Mix well and serve immediately.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 7.7 g, Cholesterol 16.8 mg, Fat 17.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 242 mg, Sugar 2.1 g

GREEK GUACAMOLE

Greek Guacamole image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 10m

Yield 4 to 5 cups

Number Of Ingredients 14

Ingredients

3 large ripe avocados
Juice of 1 lemon
1/4 cup finely diced red onion
1/4 cup jarred sliced roasted peppers, drained and chopped
1/4 cup pitted kalamata olives, drained and chopped
2 Roma tomatoes, diced
1 clove garlic, grated
3/4 cup crumbled feta
1/4 cup chopped fresh parsley leaves
3 tablespoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 cucumber, sliced into thin rounds, for serving
Blue tortilla chips, for serving

Steps:

Halve the avocados and remove the pits. Dice the avocado inside the skin and scoop into a medium bowl. Add the lemon juice and mash with a fork until you get the desired consistency.
Add the red onion, roasted peppers, olives, tomatoes, garlic and most of the feta, parsley and dill, reserving some for garnish. Add the salt and cumin and mix together until well combined. Taste and adjust the seasoning if needed.
Transfer to a serving a bowl and sprinkle over the remaining feta, parsley and dill. Serve with the sliced cucumbers and tortilla chips.

GAMEDAY GUACAMOLE

Gameday Guacamole image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 ear corn, shucked
1 red bell pepper
1 orange bell pepper
1 poblano pepper
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 large ripe avocados
1 cup diced tomato
1/2 cup lime juice (from 4 to 6 limes)
1/4 cup chopped fresh cilantro
1 to 2 tablespoons adobo sauce from canned chipotles
Tortilla chips, for serving

Steps:

Position an oven rack in the center of the oven and preheat to broil.
Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly.
While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed.
Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips.

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