A cheesy take-off from the traditional guacamole, this recipe for Greek-a-mole switches the avocado for feta cheese, keeps the tomato and red onion, and changes up the lime juice for red wine vinegar. Serve with pita chips for a tasty, out-of-the-ordinary snack.
2 plum tomatoes, diced
1/4 of a small red onion, diced (or to taste)
feta cheese, crumbled (to taste)
Salt and pepper
a splash of red wine vinegar
a splash of olive oil
Mix the tomatoes and red onion in a medium bowl. Add enough feta cheese to balance the tomatoes. If you prefer cheese over tomatoes, add more cheese. If you prefer the tomatoes, go lighter on the feta. In a small bowl, whisk together the salt and pepper, vinegar, and oil. Pour over the tomato/cheese mixture and stir to combine. Serve with chips.
- We prefer buying blocks of feta cheese and crumbling it ourselves, as it tends to be more moist. Depending on how juicy your tomatoes are, pre-crumbled feta could make the dip too dry.
- This recipe is easy to double or triple if you’re feeding a crowd — simply chop up more tomatoes and onions and add a few extra splashes of the dressing.
- For a healthier version, skip the pita chips. Instead, cut some mini bell peppers in half, stuff each with a scoop of Greek-a-mole, and serve.