Recipe: Feta Guacamole

John and I recently discovered a great Greek restaurant midway between our offices where we sometimes meet for lunch. They have this feta and avocado salad to die for. So when we were thinking of making guacamole for our Superbowl party I suggested a feta version. It was super easy to make, healthy, and beyond delicious. It got rave reviews at our party too. Success!

Kim’s Feta Guacamole (party sized portion, see the very bottom for a smaller recipe)
7 avocados
2 tomatoes
1 red onion, minced finely
1 jalapeno, minced finely
The juice and zest of two limes
10.5 oz feta, cut into small cubes
1/3 cup EVOO
Salt and pepper to taste


Finely chop your jalapeno and red onion. Seed, juice, and then rough chop your tomatoes.


My approach to this guac was to make a smooth dip base and then fold in larger avocado and feta chunks at the end. To do that I combined all of my veggies, EVOO, lime, salt and pepper, and four of the avocados in my foodpro. I pulsed together until it was uniform and smooth.




When the base was complete I halved and scored my remaining three avocados into small chunks and scooped them into the mixture.


I then cut all of the feta into small cubes and added that to the mix as well. I prefer full blocks of feta in order to cut my own pieces but crumbled feta would work just as well here too.


I folded it all together and then tasted for seasoning. Adjust your salt and pepper here if you need to. Finally I sprinkled some more lime juice over the top to prevent oxidation and set it out alongside chips and crudites.


I have to say this is the best guacamole I’ve ever made. It is the perfect amount of chunky and was spiced beautifully. It was super creamy and savory. This is going to quickly become my go-to party food!

RECIPE UPDATE: Here is the scaled down version if you’re not making this guac for a crowd. This recipe will serve 3 people.

2 avocados (1.5 blended in the foodpro, just 1/2 cubed into the finished guac)
1 plum tomato, seeded and roughly chopped
1/3 red onion, minced finely
1 tsp. of chili powder (swapped for the jalapeno)
1/4 cup EVOO
The juice and zest of 1 lime
2/3 cup feta, crumbled or cubed
Salt and pepper to taste

Use the same method above to make this smaller version!

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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