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Restaurants›Taco Libre North St. Augustine›Med- Guacamole Dip Recipe

Med- Guacamole Dip Recipe

Name: Taco Libre North St. Augustines Med- Guacamole Dip Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 each ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp extra-virgin olive oil; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 cup cherry tomatoes, seeded and finely diced; 0.5 cup English cucumber, seeded and small-diced; 0.25 cup red onion, very finely minced; 0.5 cup pitted Kalamata olives, coarsely chopped; 0.5 cup crumbled feta cheese; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tbsp fresh mint, finely chopped; 1 clove garlic, grated or finely minced; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes (optional); 1 tsp extra virgin olive oil for finishing; 12 each warm pita chips or pita wedges; 4 each extra lemon or lime wedges

Inspired by Taco Libre North St. Augustine

Time20m

Serves6

Make Med- Guacamole Dip Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole Base

3 each ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp extra-virgin olive oil

1 tsp sea salt

1 tsp freshly ground black pepper

Mediterranean Add-ins

1 cup cherry tomatoes, seeded and finely diced

1/2 cup English cucumber, seeded and small-diced

1/4 cup red onion, very finely minced

1/2 cup pitted Kalamata olives, coarsely chopped

1/2 cup crumbled feta cheese

2 tbsp fresh flat-leaf parsley, finely chopped

1 tbsp fresh mint, finely chopped

Aromatics & Seasoning

1 clove garlic, grated or finely minced

1/2 tsp Dried oregano

1/4 tsp red pepper flakes (optional)

1 tsp extra virgin olive oil for finishing

To Serve

12 each warm pita chips or pita wedges

4 each extra lemon or lime wedges

Method

Prep

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Seed the cherry tomatoes (halve and squeeze seeds out or scoop seeds) and finely dice. Peel, seed and small-dice the cucumber. Mince the red onion very finely. Finely chop the parsley and mint. Grate or finely mince the garlic.

If you prefer a cooler, less pungent onion flavor, soak the minced red onion in cold water for 5 minutes, then drain and pat dry.

Make Guacamole Base

Mash avocados

Using a fork or potato masher, lightly mash the avocado in the bowl until you reach a chunky but spreadable consistency—leave some small chunks for texture. Do not over-puree; this dip benefits from texture.

Season base

Add the fresh lime juice, 1 tsp olive oil, grated garlic, dried oregano, sea salt, and black pepper to the mashed avocado. Fold gently until combined. Taste and adjust salt and lime as needed.

Combine Mediterranean Add-ins

Fold in vegetables and herbs

Add the diced cherry tomatoes, diced cucumber, minced red onion, chopped Kalamata olives, chopped parsley, and chopped mint to the seasoned avocado base. Gently fold everything together just until combined, taking care not to overwork and make the mixture watery.

Add feta

Fold in the crumbled feta cheese last so it stays slightly chunky and visible throughout the dip.

If you want a thinner or tangier finish, add up to 1 additional teaspoon of olive oil and/or a squeeze of lime juice and fold gently.

Finish & Serve

Transfer the Med-Guacamole to a serving bowl. Drizzle the remaining 1 tsp extra-virgin olive oil over the top and sprinkle with the optional red pepper flakes for a light heat, if using.

Garnish with a small sprinkle of chopped parsley and a few extra olive pieces or a pinch of crumbled feta for presentation. Serve immediately with warm pita chips or wedges and lemon or lime wedges on the side.

If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 6 hours. Bring to room temperature before serving for best flavor.