"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avocado Feta Dip Recipe

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This recipe for Avocado Feta Dip, by , is from The Honeyman/Lloyd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deanna Honeyman


1 Ripe Avocado mashed
2 Peeled diced plum tomatoes (seeds removed)
1/4 Cup feta cheese
1 minced Garlic clove
2 Tbsp Chopped red onion
1 Tbsp Cilantro
1 Tbsp Red wine Vinegar (or balsamic)
1 Tsp dried oregano
1 Tbsp fresh squeezed lime
1 Tsp olive oil

Mix all together cover and refrigerate 2-6 hours

serve with tortilla chips





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