Stir 50g drained and finely chopped roasted capsicums (from a jar) into the guacamole just before serving, if you like.
For extra flavour marinate the crumbled feta in 1 tablespoon extra virgin olive oil and 1/2 teaspoon dried oregano for 10 minutes before stirring into the mixture.
Serve with home-made tortilla chips, if you like. To make, lightly brush 4 Old El Paso™ Regular Flour Tortillas with a mix of olive oil and lime juice. Cut each tortilla into 6 triangles and spread on a large baking tray. Season with salt and freshly ground black pepper and sprinkle with a little dried oregano. Bake at 200°C (180°C for fan assisted ovens), gas mark 6 for 6-8 minutes, until golden and crisp. Cool.
Don’t just dip! Roast halved and deseeded mini sweet capsicums until tender and lighty charred. Cool, then fill each capsicum half with a spoonful of the guac, scatter over chopped olives and drizzle with a little extra virgin olive oil.
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.