Sides & Snacks
The unbeatable combination of Kalamata Olives, Peperoncini and Sun-Ripened Dried Tomatoes really take this guacamole to the next level! Flavors so good, you’ll instantly be transported to happy hour on the Mediterranean.
- 3 large avocados
- 1/2 lemon juiced
- Salt to taste
- 1/4 cup Sliced Greek Kalamata Olives plus more for garnish
- 2 tablespoons Sliced Golden Greek Peperoncini plus more for garnish
- 2 tablespoons chopped flat leaf parsley plus more for garnish
- 2 tablespoons finely diced red onion
- 1/4 cup Sun Ripened Dried Tomatoes drained and chopped
- Warmed pita bread or pita chips, for serving
- In a large bowl, add the halved, peeled, and seeded avocados, lemon juice and salt to taste. Mash together with a fork or potato masher until combined, yet still slightly chunky.
- Add in the Mezzetta® Sliced Greek Kalamata Olives, Mezzetta® Sliced Golden Greek Peperoncini, parsley and red onion and stir to combine.
- Transfer to a large bowl and garnish with more Mezzetta® Sliced Greek Kalamata Olives, Mezzetta® Sliced Golden Greek Peperoncini, parsley, red onion, and chopped Mezzetta® Sun-Ripened Dried Tomatoes. Serve with warm pita or pita chips.