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1 4 ounces feta cheese, crumbled
1 tablespoon olive oil
2 Green onions, chopped fine
1 clove of garlic, mashed with pinch of salt
4 ripe avocados, peeled, seeded and cut into chunks
1 fresh chile, chopped
1 teaspoon Hot Sauce
juice of 1 lemon
kosher salt to taste
1 baguette French bread or
2 heads Belgian endive (optional)
In a medium bowl, combine all ingredients with a fork until well blended and slightly lumpy. Spoon into serving bowl and refrigerate until ready to serve.
Serve with sliced baguette rounds. For a more elegant presentation, spoon a small amount on larger end of endive leaves and arrange on attractive platter.
Makes 3 1/2 cups.
Recipe submitted by TexMex Recipes
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