Avocado Feta Dip

Tangy feta cheese, creamy avocado, roasted garlic and jalapeno, lemon and olive oil combine to create a simple crowd-pleasing dip.

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 152

Author Kim

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.