Greek Guacamole

Guacamole-9Something about the start of spring that makes me crave guacamole. Maybe it’s because we ring in the month of May with Cinco de Mayo celebrations. Maybe it’s springtime memories of sitting along the Sacramento River at Chevy’s Fresh Mex with friends chow in’ down on chips, salsa and guacamole, ice-cold blended margarita in hand. Either way, I’ve discovered how to “Greek-ify” one of my favorite dips and I’m pretty excited about it.

Guacamole-10When it comes to guacamole, I don’t like to mess around. Guacamole can be made simply- the key is ripe avocados. Add some salt and lime juice, and you’re all set. Avocados are high in fat, but the “good fat” or healthy fat known as mono-saturated fat and they contain zero cholesterol. I like to buy my avocados firm and allow them to ripen at home for a day or two.

Recently I watched my 5-year old consume an entire bowl of this Greek Guacamole, and then ask for “more of that green stuff” while licking it off the back of his hand. This guac has a nice touch of spice thanks to Sriracha (I LOVE THIS STUFF!) and it’s loaded with salty feta cheese and heirloom tomatoes. Greek yogurt helps make it thick and creamy. Serve it with tortilla chips, pita chips, tacos or quesadillas. Or like me, with a spoon right out of the bowl.


2 ripe avocados

½ cup Greek yogurt

¼ cup feta cheese, large chunks or cubed

½ cup chopped heirloom baby tomatoes, or regular tomatoes, chopped

2 tablespoons cilantro, chopped

2 tablespoons red onion, chopped fine

1-2 tablespoons Sriracha, more if you like it with a bigger kick

Juice of ½ or 1 whole lemon

Salt and pepper

Feta cheese and cilantro for topping



In a large bowl, cut and cube avocado, use whatever method you are comfortable with just keep it chunky! Crush with a fork or a potato masher (coincidently, this is a great job for a child!).

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Mix in Greek yogurt, feta, tomatoes, cilantro, red onion, Sriracha, lemon juice, salt and pepper. Combine and taste, and adjust flavorings as needed. If you want more spice, add more Sriracha. Want it more tangy?  Add some more lemon juice… you get the picture. Sprinkle with feta cheese and cilantro and serve immediately! YUM!



©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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