Greek Guac

Last week a lovely basket of Avocados from Mexico arrived and I've been thinking and thinking of what to make...should I whip up some
Southwest Quiche?

Avocado Penne Pesto? Avocado & Peach Coladas? Or, should I just whip up some plain ol' guac? That's always a favorite! I was stumped until I tried my friend Rich's "Greek Guac" recipe. It was amazing and he graciously said I could share it with you all!If you're wondering what "Greek Guac" is, think hummus but on a whole new level! You'll love it and I can't wait for you to try it out!!

I've heard some of you say that your kids aren't just avocado fans. You'll be surprised just how adaptable avodacos are! My friend Lindsay just tried baking it in Mac & Cheese with amazing results! Also, did you know that Avocados from Mexico contain 20 vitamins, minerals and phytonutrients, including potassium, vitamins B6, C and E, folate and fiber? They also contain the "good" mono and poly-unsaturated fats. PLUS, they're only 50 calories per ounce! So, give them a try in your family's diet--you'll feel great about serving them to your fam.

Greek Guac by Rich Swanson
•3 large ripe avocados, peeled and pitted
•3 ounce(s) of Philly Cream Cheese, softened
•3/4 cup(s) of crumbled feta cheese
•2 tbsp. of onion, chopped fine
•2 tbsp. of sun dried tomato (oil packed), chopped fine
•1 tbsp. of white balsamic vinegar
•1/4 tsp. of ground red pepper
•1/4 tsp. of sea salt (plus a pinch extra for garnish)
•1/2 tsp. of dried Greek oregano
•1/4 cup(s) of extra virgin olive oil

1.With a hand blender, mix one of the avocados with the Philly Cream Cheese in a small mixing bowl until creamy.
2.Dice the remaining avocados and fold them into the mixture along with the feta, onion, sun dried tomato, balsamic vinegar, pepper and salt.
3.Spoon the guac into a serving bowl and smooth out the top. Sprinkle the oregano over the top.
4.Pour the olive oil over the top and swirl it around till it coats the top surface (this will stop any browning if you make it a few hours ahead of time). Sprinkle a pinch of sea salt over the olive oil. Let the flavors mingle for at least a half hour before serving. Serve with tortilla or pita chips.

Disclosure: I was given a basket of Avocados from Avocados from Mexico. I was not compensated in any way for this post. All opinions, as always, are my own.

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