Saturday, May 14, 2011

Greek Guacamole

Hello, everyone! This is my 69th blog post....SEXAYYY.

Anyways. In my experiments with cooking, I have always found it fun to combine different flavors and ethnicities depending on what I have on hand and what I love. My Greek Guacamole is quite literally a cultural mash-up (har har har).

Normally, you wouldn't think of combining Greek and Mexican. But these cultures have more in common than you might think: both wear gold neck chains, both have dark hair and mustaches (the men and the women,) and both have cute little grandmothers who cook lots of food:

This recipe is a five ingredient delight that takes five minutes to whip up for a great healthy snack. And it's perfect for the next time you host a toga party fiesta! :-/

  • 1 avocado

  • 1 capful of lemon juice. Takes the place of lime juice for keeping the avocado from browning, plus adding nice acidity and bright flavor. Feel free to use fresh if you have it.

  • 1/2 tsp. bottled minced garlic. I like using the bottled kind for convenience, and also because the oil in the bottle helps flavor all the guacamole.

  • 1/2 tsp. Greek seasoning. This stuff is delicious and has things like oregano, lemon peel, and other goodies.

  • 2 tbsp. feta cheese. Or if you are like me, a giant handful.
You can also feel free to add diced tomato or olives if you like them. Avocados have such a nice mild flavor and are a great blank canvas for anything you want to add to them.


Slice your avocados in half, working your knife around the pit. Then pop out the pit and use a spoon to scoop out the flesh into a small bowl. (Gross! Flesh!)

Add the lemon juice, garlic, and Greek seasoning to the avocado and mash everything with a potato masher or a large spoon.

Cooking for One TIP: If you are making this ahead of time for a party, lay a sheet of plastic wrap directly on the surface of the guacamole to prevent it from turning brown and yucky.

Sprinkle the feta on top and serve with baked pita chips. Enjoy!

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