Feta Guacamole

From the cookbook 20,000 Gallons of Chowder by Ray Dunn

4 ripe avocados

2 teaspoons lemon juice

1 ripe tomato diced

1/2 bunch green onions chopped

2 cloves garlic minced

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chili powder

2 teaspoons cumin

dash of Tabasco sauce

1/4 cup feta cheese crumbled

1/2 dozen or so black olives

Scoop the avocado into a medium sized bowl. Fork it into small chunks.

Add lemon juice, tomato, green onions, garlic, spices, and Tabasco sauce. Stir well but don't try to make it too smooth, a little lumpy is good.

Cover with plastic wrap pushed right down onto the surface of the guacamole. Refrigerate for 3 to 4 hours.

To serve: Stir the guacamole just a little and transfer to a serving bowl. Garnish with the feta cheese and olives.

Place the bowl in the center of a large platter with yellow and blue tortilla chips around the edge.

Makes about 2 cups.

Pacific Chef

In Historic Fairhaven next door to the Colophon Cafe