Avocado Feta Dip

This recipe is summer magic.

It’s been so hot and humid in Maine (no complaints here) which has caused me to gravitate toward dishes of the no-cook variety. In the event you happen to be in the same sweaty boat, I’ve got an amazing recipe for you today that requires no cooking. It’s incredibly light & refreshing with the opportunity for many interpretations to meet your own personal dietary needs.

It’s salty, tangy, and creamy.

Delicious doesn’t even begin to describe the glory of this dip. Especially when it comes to the chunks of avocado. If you love avocado even half as much as I do, you’re going to be making this today. Each bite is a flavor explosion that hits all the right notes, with plenty of tomatoes, red onion, feta and fresh cilantro. In addition to being a total taste treat, it’s beyond foolproof. Seriously. Just chop and mix together a small handful of ingredients. Add avocado and you’re done.

High-five for simplicity.

Avocado Feta Dip

4 plum Roma tomatoes, seeds removed and chopped
¼ cup red onion, chopped fine
1 bunch fresh cilantro, chopped
1 clove garlic minced
½ teaspoon dried oregano
1 tablespoon good olive oil
2 tablespoons red wine vinegar
4 ounces plain crumbled feta cheese (omit for vegan option)
Salt and pepper to taste
2 avocados, peeled and diced

In a bowl combine all the ingredients except the avocado. Stir to combine. Cover and refrigerate for several hours (or overnight if you prefer). Add chopped avocado. Stir and serve.

*Feel free to omit the feta for a vegan option (it’s still really delicious!), swap cilantro for basil, add leftover grilled corn, swap tomatoes for red and orange diced bell peppers and serve with veggies or organic corn tortilla chips. You do you.