The Sauce: Avocado Feta Cheese Dip – Creamy avocado, salty, chunky feta cheese and hot jalapeños wrapped into a Mexican Greek fusion dip. This dip eclipses Rockamole because it doesn’t darken.
‘Great Sauces Transform Good Food into Gourmet’
Guacamole goes Greek
Rockamole, inspired by Nigella Lawson, and I collided a couple of years ago. It’s a combination of avocado, bleu cheese and jalapeños. Always a huge hit, it rocks parties, starts dinners and graces appetizer buffets.
Move over and make way for my latest guacamole invention, Fetamole! It’s a kissin’ cousin to Rockamole and just as addictive.
Honk! The news is Fetamole doesn’t darken during an extended buffet service. In fact, in the rare occasion you have leftovers it won’t even darken over night in the fridge. Feta cheese has enough salt to counteract the chemical reaction that causes avocados to darken when exposed to air. I’m loving the taste, texture, back heat, of this chunky, creamy dip with crisp multi-grain tortillas chips. Extra! It’s green.
Prep Time: 6 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy
- 2 ripe avocados, cut in chunks
- 1/2 cup sour cream
- 1 tsp fresh lemon juice
- 4 oz feta cheese, crumbled, about 1 cup
- 1 green onion, sliced
- 1/2 cup pickled jalapeños, finely chopped
- 1 bag of sturdy tortilla chips
1 Place the avocado, sour cream, lemon juice, feta cheese, green onion and pickled jalapeños in a medium bowl. Stir to combine creating a creamy but chunky dip.
2 Serve with hearty tortilla chips.
Use a potato masher to break down the avocado for smaller chunks.
Store leftovers in the fridge. This avocado dip will not darken.
Serve with Mexican fare or add to a party or appetizer buffet.
Use a spoonful of Fetamole in place of regular guacamole on a Taco Salad, Quesadilla, Enchilada or burrito.
- Increase or reduce the jalapeños depending on the heat desired.
- Exchange green for finely diced red or sweet onion.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 23, 2013