Description
Avocado Crack Dip is a creamy, chunky no-cook appetizer made with fresh avocados, juicy cherry tomatoes, feta cheese, and herbs tossed in a light vinaigrette. It’s the perfect make-ahead party dip for game day, BBQs, girls’ nights, or anytime you need a quick and irresistible snack.
Ingredients
Scale
- 3 large avocados, chopped into small chunks
- 1 pint cherry tomatoes, chopped
- 4 ounces plain crumbled feta cheese
- 1 small bunch fresh parsley, finely chopped
- 1 tablespoon olive oil
- 1½ tablespoons red wine vinegar
- ½ teaspoon garlic powder (or more to taste)
- Salt and black pepper, to taste
- ¼ cup chopped fresh onion or 1 teaspoon onion powder (optional)
- 1 bag tortilla chips, for serving
Instructions
- In a medium bowl, combine the cherry tomatoes, feta cheese, parsley, olive oil, red wine vinegar, garlic powder, salt, pepper, and onion (if using).
- Stir well until everything is evenly coated.
- Cover and refrigerate for at least 2–3 hours or overnight to allow the flavors to blend.
- Just before serving, chop the avocados into small chunks.
- Gently fold the avocados into the chilled mixture.
- Serve immediately with tortilla chips and enjoy.
Notes
- Always add the avocados right before serving to prevent browning.
- For extra freshness, squeeze a little lemon juice over the avocados before mixing.
- If your feta is very salty, taste before adding extra salt.
- Best served within 1 hour after adding the avocado.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about ½ cup)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg