Looking for easy healthy appetizers that actually impress? This chunky avocado feta dip combines creamy avocados with salty feta and fresh herbs for a Mediterranean-inspired crowd pleaser. I tested this recipe 12 times to nail the perfect texture – keeping the avocados chunky and the feta crumbly makes all the difference.
Perfect for last-minute entertaining or as part of a larger party appetizer spread, this dip comes together in just 15 minutes with zero cooking required.
At-a-Glance
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Difficulty: Easy
- Best For: Party appetizers, game day snacks, quick lunches
- Storage: Up to 24 hours in fridge
Why This Works
- Block feta (not pre-crumbled) provides better texture and doesn’t get lost in the mix
- Apple cider vinegar balances the rich avocado and brightens all flavors
- Minimal mixing preserves the chunky texture – no guacamole-style mashing
- Roma tomatoes have less liquid, keeping the dip from getting watery
Ingredients & Smart Swaps
For the best cold party appetizer, stick to these ingredients and swaps:
- Avocados – Choose firm-ripe, not soft. They should yield slightly when pressed
- Feta – Block feta is crucial. Pre-crumbled lacks flavor and proper texture
- Roma tomatoes – Can swap grape tomatoes, halved and seeded
- Red onion – White onion works, but red adds color and sweeter flavor
- Garlic – Fresh only; pre-minced will be too harsh
- Parsley/Cilantro – Either works; mint is another good option
- Olive oil – Use extra virgin for best flavor
- Apple cider vinegar – White wine vinegar or lemon juice can substitute
- Sea salt – Start with less; feta adds saltiness
Step-by-Step Instructions
- Test avocado ripeness by gently pressing near the stem. It should give slightly but not feel soft. Cut and dice into 1/2-inch cubes.
- Cut the block feta into similar-sized cubes. Keep these slightly larger than the avocado for textural contrast.
- Combine diced avocado, feta cubes, seeded and diced tomatoes, diced red onion, minced fresh garlic, and chopped herbs in a medium bowl.
- Drizzle with olive oil and vinegar. Sprinkle with salt. Using a large spoon, fold ingredients together with 4-5 gentle turns. Stop before the avocado starts breaking down.
- Transfer to serving bowl. Serve immediately with pita chips, crackers, or crunchy vegetables.
Pro Tips & Common Mistakes
- Temperature matters: Let feta sit at room temp for 15 minutes before cutting – it won’t crumble
- Don’t over-mix: The moment ingredients are combined, stop folding
- Seed tomatoes thoroughly to prevent excess liquid
- Make ahead? Prep all ingredients except avocado. Add avocado just before serving
- Like our Mediterranean Baked Feta Eggs, quality feta makes a huge difference
Storage, Freezing & Reheating
Store in an airtight container with plastic wrap pressed directly on the surface. Keeps 24 hours max in the fridge. The avocado will darken slightly but remain safe to eat.
This dip doesn’t freeze well – the texture becomes watery and grainy when thawed.
Variations
- Spicy: Add 1 diced jalapeño and swap cilantro for parsley
- Greek-Style: Mix in 1/2 cup diced cucumber and 1/4 cup kalamata olives
- Fall Version: Like our fall snack recipes, add pomegranate seeds and walnuts
- Creamy Style: Similar to our Creamy Feta Gnocchi, blend half the feta until smooth
FAQ
Can I make this the day before?
Prep everything except avocado up to 24 hours ahead. Add diced avocado just before serving to prevent browning.
Why is my dip too watery?
Usually from un-seeded tomatoes or over-ripe avocados. Drain tomatoes thoroughly and use firmer avocados.
Is this dip keto-friendly?
Yes! Skip the tomatoes and serve with low-carb vegetables for a keto-compatible version.
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Easy Healthy Appetizers: Avocado Feta Dip
Ingredients
Main
- 2 ripe avocados Avocados Choose firm-ripe, not soft.
- 8 oz block Feta cheese Block feta is crucial for texture.
- 1 Roma tomato Can swap with grape tomatoes, halved and seeded.
- 1/4 medium Red onion White onion works, but red adds color.
- 1 clove Garlic Fresh only; pre-minced will be too harsh.
- 1 tbsp Olive oil Use extra virgin for best flavor.
- 1 tbsp Apple cider vinegar White wine vinegar or lemon juice can substitute.
- to taste Sea salt Start with less; feta adds saltiness.
Instructions
Instructions
- Test avocado ripeness by gently pressing near the stem. Cut and dice into 1/2-inch cubes.
- Cut the block feta into similar-sized cubes. Keep these slightly larger than the avocado for textural contrast.
- Combine diced avocado, feta cubes, seeded and diced tomatoes, diced red onion, minced fresh garlic, and chopped herbs in a medium bowl.
- Drizzle with olive oil and vinegar. Sprinkle with salt. Using a large spoon, fold ingredients together gently. Stop before the avocado starts breaking down.
- Transfer to serving bowl. Serve immediately with pita chips, crackers, or crunchy vegetables.