I bought some avocados a few days ago when they were 3/$1 at Ream’s, because as my friend Andrea pointed out–didn’t EVERYONE buy avocados when they were 3/$1 at Ream’s? (Except our friend Britt, who’s not a fan.) They’ve been sitting and ripening quite nicely on my counter, and so today I looked over my recipe choices and went with this Avocado, Tomato, & Feta Dip. (A pause while I gaze contentedly at my Oxford comma and my ampersand side by side. I took the liberty of adding the former, because her blog is her blog but my blog is mine.)
I halved the recipe, more or less, but I was fairly cavalier about ingredients. No red onions in the house? Eh. I prefer green onions when I’m eating them raw, anyway. No cherry tomatoes? A diced small-ish regular one ought to do it. Measure the parsley? Not in MY house. I did use fresh lemon juice and good red wine vinegar, and I actually measured those. (Although next time I’ll be more generous with the lemon juice, because when SHOULDN’T you be generous with fresh lemon juice? Never.) I wondered about the tortilla chip bit–in fact, I almost just broke out the wheat thins instead–but they worked just fine. Because when you marry avocado, tomato, feta, lemon juice, and parsley, friends, they’re just so happy together that they don’t really care where they are. A spoon would have been just fine, too.
I may or may not have eaten the entire bowl myself.
Ok, fine, I absolutely did eat the entire bowl myself–in one sitting. But only because Britt didn’t want any.