Greek Dips

Feta and Avocado Dip

1 ripe Avocado
1 Tbsp Lemon juice
½ cup crumbled Feta
1 Tbsp ketchup
2 Tbsp Greek yogurt
2 Tbsp extra virgin olive oil
2 Tbsp Parsley chopped fine

 Peel a ripe avocado cut into small pieces in a bowl with two tablespoons of lemon juice to prevent it from discoloring; i.e. turning dark

Pulse in a blender and add ½ cup of crumbled feta, 1 tablespoon ketchup, 2 tablespoons Greek yogurt with 2 tablespoons olive oil and 2 tablespoons finely chopped parsley

 Blend well by mixing all the ingredients together and refrigerate.

Yogurt and Pepper Dip

1 jar Spanish Pimientos drained

4 Tbsp Greek Yogurt
2 Tbsp extra virgin olive oil
1 Tbsp honey
½ tsp Greek oregano or fresh from your yard
1 Tbsp balsamic vinegar from Modena

 Strain three peppers of packing liquid, chop finely and place in a bowl

 Add four tablespoons of Greek yogurt plus two tablespoons of olive oil, one tablespoon of honey, ½ a teaspoon dried crushed oregano and one tablespoon balsamic vinegar

 Blend all the ingredients together until you have a smooth paste

 Refrigerate.