Reviewed: Jun. 2, 2008

We love this. The last time I made this I only had dried oregano and didn't care for the dried pieces of spices..I like it much better with the cilantro. My 15 month old son could not stop eating this.

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Kerri H.

Cooking Level: Intermediate

Home Town: Saint Albans, Vermont, USA

Living In: Fairfield, Vermont, USA

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Reviewed: Jun. 1, 2008

This stuff rocks. I always double the avocado. Great!

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: May 29, 2008

ABSOLUTELY WONDERFUL!!!

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chsiemoneit

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Reviewed: May 26, 2008

I forgot the red onions in this recipe, but this still turned out delicious. The feta cheese gives it a wonderful flavor!

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Jen Bird

Home Town: Teton, Idaho, USA

Living In: Sidney, Nebraska, USA

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Reviewed: May 19, 2008

This was really good. I think it would have tasted even better a slightly less ripe avacado, as mine got pretty mushed up while stirring everything together. I also think it needed just a little salt. I took other reviewers suggestions to replace the parsley and oregano with fresh cilantro. Yum! I will definately make this again. One thing - there's no way this serves 12 people. My husband and I ate it all in one sitting.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: May 12, 2008

This is really tasty...so fresh and the flavors go together so well. I made some pita chips (cut pitas into 6ths, split and put rough side up, spray with olive oil and dust w/Greek seasoning) and it was fantastic with those. Will be making again, it will be a hit at parties (if I can stop eating it!)

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ANGELA1970

Cooking Level: Expert

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Reviewed: May 11, 2008

I added cilantro and lemon juice. Everyone love it.

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: May 11, 2008

I've also tried crumbled goat cheese instead of the feta, and it turns out just as well.

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melissa

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Reviewed: Apr. 30, 2008

Fixed this over the weekend for a camping group. As others suggested, I used fresh cilantro because that's what I had on hand. Added freshly ground black pepper too. I never got to taste it because it was gone so quickly. Everybody asked me for the recipe. Will definitely make again and again. Thanks for a great recipe.

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SUEMAC1

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Apr. 28, 2008

I made this twice this weekend. I needed to bring a dip to a "Mexican inspired" dinner party. First tiime I made as directed. It was good, but bland in my opinion. Second time I made it I changed some things. Mainly went by taste: Used cilantro as others had instead of parsley. Used dried oregano, since that is what I had on hand. Left out garlic, b/c I am not a fan. Didn't measure red wine vinegar, used lime juice and some pepper. I also added some extra tomato. With those changes it was so much better. Everybody raved about it at the party. Will make again.

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lynno

Cooking Level: Intermediate

Home Town: Burlington, Massachusetts, USA

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Reviewed: Apr. 28, 2008

Haven't made this and not had the whole bowl gone!

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laura

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Reviewed: Apr. 27, 2008

This is the first review I have written even though I have used many, many recipes. This is an excellent salsa dip and is so easily adaptable to your own taste. I served it the first night with tortilla chips (pita toasted would be good too) and would use "scoops" next time. The next day I grilled up chicken (pounded thin), put it on toasted cibatta rolls halved, and topped with the salsa. My family raved and this is very unusual. Great summer meal. Thanks for the recipe!

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MAGGIEMOO2

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Reviewed: Apr. 25, 2008

Oh my gosh. This is amazing! I had to very quickly cover it up and pop it in the fridge so that I wouldn't eat it all before company arrived!

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LINDSAY88

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 14, 2008

Time consuming to chop, but well worth it.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 11, 2008

I found this recipe the other day and having never tried avocado decided it would be a good spring thing to take to a dinner party. Wow is all I can say! It's spectacular! We did take everyone's advice and leave out the parsley and oregano and added cilantro and lemon juice. I'm making it again for an event this weekend. Try it!!! You won't regret it and it will be gone in no time.

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Gerry

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Reviewed: Apr. 10, 2008

This is a nice alternative to regular salsa. We love to make guacamole at our house, so my husband wasn't too convinced with using the avocadoes for somthing different. However, in the end, we both really liked it and I would make it again. I did change some things. I added an extra avocado, used a can of diced tomatoes instead of fresh, omitted the parsley and oregano and used about 1 1/2 tablespoons of fresh cilantro instead.

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JODIMASTICS

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

This is absolutely the best! I had a party and made 8 different salsas. This one was the crowd favorite, and dissappeared quickly!

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Jilliebean

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Reviewed: Apr. 2, 2008

Very good flavor combinations! I also added lime juice and used balsamic vinegar. Yum!

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michelleag05

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Reviewed: Mar. 24, 2008

Excellent just the way it is !

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Kerry

Cooking Level: Beginning

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Reviewed: Mar. 24, 2008

PHENOMENAL!!! This recipe is excellent!! I did as others have suggested and substuited cliantro for the parsley and oregano and it turned out perfect. Of course I didn't have much to serve because I stood over the bowl and ate half of it with a spoon! Will definitely make this many more times!!

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AngelGen

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