Coriander (or cilantro) is perhaps one of the most polarising ingredients. I personally love it, and it's one of the main ingredients in this creamy and zingy avocado, feta, and jalapeño chopped dip.
I've been making this one all summer, it’s quick to make, full of fresh flavours, has a little kick, and is perfect for sharing.
But coriander haters, I've got you. Basil makes a perfect substitute and is actually what I ended up using as ironically I forgot coriander.
You can serve it with crunchy corn chips or crispy veggies and it's also delicious served alongside tacos or taco bowls. Enjoy!
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Ingredients
Vegetarian, Gluten-free, Nut-free, Egg-free 
15 minutes 
4-6 - 2 large ripe avocados
- 1–2 fresh limes (zest of 1, juice of 2)
- 1 large shallot or 1 small red onion, very finely chopped
- 1 jalapeño, deseeded and very finely chopped
- 100g goat or sheep milk feta cheese, finely chopped
- 2 handfuls of fresh coriander leaves, finely chopped (basil is a great substitute if you don't like coriander/cilantro)
- Extra virgin olive oil
- Flaky sea salt
- Corn chips, salted potato chips, or crackers to serve
Method
- Carefully halve the avocados, remove the seeds, and score the flesh into 1cm cubes using a knife. Scoop the cubes into a medium mixing bowl.
- Lightly smash the avocado with a large spoon to create a rough, chunky mixture.
- Add the zest of 1 lime and the juice of 1 lime. Taste and adjust with more juice from another half or whole lime, depending on your preference for tanginess and the juiciness of the limes.
- Stir in the finely chopped shallot, jalapeño, feta, a pinch of flaky sea salt, a drizzle of olive oil, and a generous amount of freshly cracked black pepper.
- Taste and adjust seasoning with additional olive oil, salt, or lime if needed.
- Serve directly from the mixing bowl or transfer to a serving plate or shallow bowl.
- Finish with a drizzle of olive oil, a sprinkle of flaky sea salt, and more cracked black pepper.
- Optional: Garnish with coriander flowers and fresh seeds if you happen to have a coriander plant going to seed in your garden like I did at the time - a beautiful and delicious (albeit rare) touch.
- Serve with corn chips, salted potato chips, crackers, or flatbread. This dip also pairs beautifully with tacos or taco bowls.
NOTES
Avocado: Use ripe but firm avocados for the best texture—creamy with a bit of bite.
Herb Substitute: Basil brings a sweet, fresh note if you’re not a fan of coriander.
Cheese Choice: Goat or sheep milk feta is recommended for its creamy, tangy flavour, but any crumbly feta will work.
Heat Level: For a milder dip, start with 1/2 a deseeded jalapeño, or add an extra half if you love more heat!
Serving Ideas: Besides chips, try using chopped vegetables, or crispy pita for scooping.
Storage: Best eaten fresh but can be stored in an airtight container with plastic wrap pressed against the surface for up to 2 days to prevent browning.
