I made this dip for Thanksgiving and it was a hit! I'll be making double for Christmas because it went THAT fast!!
3 large avocados (chopped into small chunks)
1 pint cherry tomatoes (chopped into small chunks)
6 ounces plain crumbled feta cheese (original recipe called for 4oz but can there really be too much cheese)
1 small bunch of fresh parsley (chopped fine)-I used organic Italian Parsley
1 tbsp. avocado oil (original recipe called for olive oil)
1.5 tbsp. red wine vinegar
1/2 tsp or more of roasted garlic powder
Chop's No MSG Seasoning to taste
1/4 cup finely chopped fresh onion
Serve with chips or crackers of your choice (I used Crunchmaster Multi-Seed Roasted Garlic Flavor)
Except for the avocados, combine all of the ingredients together in a bowl.
Refrigerate overnight and then chop the avocados and gently stir them in just before serving. Original Post states you can also prepare a few hours before serving!
TIPS from Original Pinterest Post:
I’ve also made this with cottage cheese in place of the feta, and YUM! It’s surprisingly good.
Feel free to use fresh garlic and any tomato of your choice. I like the cherry tomatoes because you get more skin and less of the juicy guts.
My family is not a raw onion fan, so I always omit them from recipes (use onion powder instead), but they are a nice addition if you’re into that.
This dip is actually pretty healthy and loaded with lots of fresh produce and loaded with healthy fats! Take one bite and you'll see why it's called crack dip!!
Peace, Love, Yoga
Crazy Cajun Yogi