Chopped red onion and crumbled feta cheese replace traditional lime, cilantro, and tortilla chips in this unique play on the Mexican classic.

Ingredients:

Serves 3-4 people

• 1/4 cup red onion, chopped

• 2 Roma tomatoes, chopped

• 1 garlic clove, finely chopped

• 1/2 tablespoon fresh oregano, chopped (or 1/2 teaspoon dried oregano)

• 2 tablespoons of Newman's Own Olive Oil & Vinegar Salad Dressing (although I prefer the latter, 1 tablespoon, each, of olive oil and red, or white, wine vinegar can be substituted for the salad dressing)

• 4-ounces of feta cheese (half of an 8-ounce block), crumbled

• Sea salt and freshly-ground black pepper, to taste

• 1 ripe avocado

• 1/8 fresh lime wedge (used to keep the avocados green)

Method:

In a mixing bowl, add the following chopped items: red onion, tomatoes, garlic, and oregano.  Stir together gently. 

Next, add the salad dressing and crumbled feta cheese.  Gently sitr.  Season with salt and pepper, to taste. 

Cover the bowl with foil, or the lid in which it came with, and refrigerate for 12-hours/overnight (if you're pressed for time, 6-hours will do). 

1 - 2 hours prior to serving: peel, pit, and chop the avocado.  Squeeze juice from the lime wedge over the avocado before gently folding it in to the rest of the ingredients contained in the refrigerated bowl. 

Return bowl to the fridge until ready for service. 

*A word of advice: Try to enjoy within 36-hours.  Because of the avocado's short "shelf life," this dip is visually perishable.

Pairing ideas:

• Serve as a dip, either accompanied by pita crisps (I love Stacey's "Simply Naked" Pita Chips), or, my personal favorite, Sea Salt flavored Kettle Chips

• As a "salsa" atop fish (recipe to come)

• Spooned over a falafel pita'wich

…

Until we eat again,

Lindsay, The Lunch Belle