Avocado Feta Dip
All geared up for Cinco de Mayo? If you haven’t completed your Mexican inspired menu, yet, this Avocado Feta Dip definitely needs to be added. Tangy feta cheese, creamy avocado, roasted garlic and jalapeno, lemon and olive oil combine to create a simple crowd-pleasing dip.
This Avocado Feta Dip has so much flavor I don’t even know where to start! It’s no secret that I’m a huge fan of anything containing avocado and then combine tangy feta cheese, caramelized garlic, spicy jalapeno- a party in your mouth! I will give you the warning- it’s pretty addicting, so try not to make it if you’re home alone. 🙂 Plus, your friends will thank you so much for bringing it to your next get-together.
The Avocado Feta Dip is off the chain, but what makes it even tastier is pairing it with Breton Gluten-Free Crackers. Breton carries several different gluten-free cracker varieties. The Breton Black Bean with Onion and Garlic crackers went especially well with the Avocado Feta Dip. Beans are the main ingredients and listed first on the nutritional label. Each serving contains two grams of fiber and two grams of protein. These new crackers are also low in saturated fat, contain no artificial colors or flavors, no cholesterol and are trans-fat free. And most importantly- they’re super flavor with the perfect crisp!
All Breton crackers are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program. Breton crackers are perfect for fancy entertaining, healthy snacking and casual Cinco de Mayo celebrating with a variety of gluten free flavors and textures!
- 3 whole jalapeno peppers
- 2-5 tablespoons olive oil divided
- 1 bulb of garlic
- 1 brick of feta cheese 8 ounces
- 1 large Hass avocado mashed
- the juice of half a lemon
- the zest of half a lemon
- salt and pepper to taste
- Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes. Roast jalapenos on the same baking pan with garlic. Remove both from oven and let cool. When jalapenos are cooled, cut in half, discard seeds and dice.
- In a medium bowl, crumble the feta. Crumbling the feta yourself works best, but pre-crumbled feta works too. Add mashed avocado, diced jalapenos, the zest of half a lemon, the juice of half a lemon and about 2 tablespoons olive oil (more can be added as needed to achieve desired consistency). Squeeze the roasted garlic out of the bulb directly into the feta. Stir to combine all ingredients and mash together with a fork. Season with salt and pepper, as needed. Serve with pita chips, crackers, use it as a salad topping or spread it on sandwiches. Store it in the fridge for up to one week.
For other Cinco de Mayo meal, appetizer and drink ideas, don’t miss my healthy Cinco de Mayo recipe roundup. Great for celebrating or handy if you’re just craving Mexican food!
Something to think about….
Do you have any partying plans for Tuesday? I’m not doing anything special, but I do think Taco Tuesday will happen!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.