Difference between revisions of "Greek Guacamole"
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* 1 tsp chopped, fresh [[marjoram]] or [[oregano]] or ½ the amount dried | * 1 tsp chopped, fresh [[marjoram]] or [[oregano]] or ½ the amount dried | ||
| − | == | + | == Procedures == |
# Coarsely mash (do not puree) [[avocado]]s; stir in [[lemon juice]]. | # Coarsely mash (do not puree) [[avocado]]s; stir in [[lemon juice]]. | ||
# Fold in remaining ingredients guacamole is best made as close to serving as possible. | # Fold in remaining ingredients guacamole is best made as close to serving as possible. | ||
Latest revision as of 16:52, 16 July 2012
Description
Kalamata and feta cheese dot this dip as “tastefully” as blue rooftops decorate the Greek islands.
Ingredients
- 2 California avocados
- 1 Tbsp fresh lemon juice
- ¼ Cup small cherry tomatoes (cut in halves or quarters if large)
- ⅓ cups finely diced hot house cucumber, seeded (do not peel)
- ¼ finely chopped red onion
- ¼ Cup pitted, chopped Kalamata
- ¼ Cup finely crumbled feta cheese
- 1 tsp chopped, fresh marjoram or oregano or ½ the amount dried
Procedures
- Coarsely mash (do not puree) avocados; stir in lemon juice.
- Fold in remaining ingredients guacamole is best made as close to serving as possible.
- For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
