The cheese-lovers, spice-savorers, and tricked-out dip-lovers of the world will be all smiles when this crowd-pleasing platter touches down at your big-game spread.
Let’s go ahead and call it now – this one’s making the highlight reel.
Crazy Feta Guacamole with Roasted Sweet Potatoes and Pomegranate Seeds
4 ripe avocados
1 red onion, minced
1 jalapeño, halved, seeds removed, and minced
¼ cup cilantro, chopped
1/2 tsp salt
Fresh cracked pepper to taste
1 sweet potato, diced
1/2 tsp cumin
Salt and pepper
1 pomegranate (about ½ cup of seeds), for topping
crumbled feta cheese and thinly sliced jalapeño, for topping
1 container CAVA Crazy Feta
Blue corn tortilla chips
Preheat oven to 400 degrees Fahrenheit.
Chop sweet potato and toss with salt, pepper, cumin, and 1-2 tablespoons olive oil. Roast sweet potato for 25 minutes, or until tender.
In the meantime, chop red onion, jalapeño, and cilantro.
Halve avocados and mash avocado flesh until chunky. Stir in onion, jalapeño, cilantro, lime juice, and Crazy Feta. Sample and season with salt, pepper, and hot sauce to taste.
Stir in roasted sweet potato.
Top with a few thin slivers of jalapeño, pomegranate seeds, and crumbled feta. Enjoy!
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.