Avocado Feta Dip- Tangy feta cheese, creamy avocado, roasted garlic and jalapeno, lemon and olive oil combine to create a simple crowd-pleasing dip.
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4 from 1 vote
Nutrition Facts
Avocado Feta Dip
Amount Per Serving (1 g)
Calories 152 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 4.8g30%
Cholesterol 22.4mg7%
Sodium 234.5mg10%
Carbohydrates 6.5g2%
Fiber 2.5g10%
Sugar 1.6g2%
Protein 4.7g9%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 , 1/4 cup servings
Avocado Feta Dip
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Tangy feta cheese, creamy avocado, roasted garlic and jalapeno, lemon and olive oil combine to create a simple crowd-pleasing dip.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Author: Kim Lee
Course: Appetizer, Snack

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