Greek Guacamole

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Bowl of our delicious Greek-inspired Guacamole made with sun-dried tomatoes, red onion, lemon juice, and oregano

How much do I love avocados? Let me count the ways.

1, 2, 3, 4

Allow me to add one more: Greek Guacamole. Hello.

Avocado, sun-dried tomatoes, parsley, lemon, red onion, tomatoes, oregano, and spices for making Greek-Inspired Guacamole

This recipe inspired by my love for all things Mediterranean food, and, of course, guacamole*. How have I not combined the two sooner?

*Note: you can learn more about the origins of guacamole here.

The idea is simple! Swap traditional guacamole ingredients–like lime and cilantro–for Mediterranean-friendly flavors–like lemon, sun-dried + fresh tomatoes, oregano + parsley, and kalamata olives. Plus, just 8 ingredients, 1 bowl, and 10 minutes required.

The result is a savory, extremely flavorful dip that’s like guacamole, but on a whole other level. Basically, imagine guacamole and greek salad made a baby.

Big bowl of our healthy homemade Greek-Inspired Guacamole for a delicious vegan snack

I hope you guys love this dip! It’s:

Packed with veggies + herbs
Super healthy
& Simple

This would make the perfect dip to go alongside Mediterranean-inspired entrées, especially my Mediterranean Baked Sweet Potatoes, Chickpea Shawarma Salad, Chickpea Shawarma Sandwich, and Easy Vegan Falafel.

You can dip it with virtually anything, even tortilla chips! But my favorite is pita chips. Serious yum.

Stirring a big bowl of Greek-Inspired Guacamole for a nutritious plant-based snack

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

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Bowl of vegan Greek-inspired Guacamole with crackers for dipping

Greek Guacamole

Simple, flavorful Greek-inspired guacamole with just 8 ingredients! Lemon juice, sun-dried and fresh tomato, oregano, parsley, and kalamata olives bring big flavor to this creamy, healthy dip! Enjoy as an appetizer or side alongside Greek- or Mediterranean-inspired meals.
Author Minimalist Baker
Dipping a tortilla chip into a bowl of Greek Guacamole
4.59 from 12 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (1/4-cup servings)
Course Appetizer, Dip
Cuisine Gluten-Free, Greek-Inspired, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 2 large ripe avocados (halved, pit removed)
  • 2 Tbsp lemon juice
  • 1 heaping Tbsp chopped sun-dried tomatoes
  • 3 Tbsp diced ripe cherry tomato
  • 1/4 cup diced red onion
  • 1 tsp dried oregano (or sub fresh)
  • 2 Tbsp fresh chopped parsley
  • 4 whole kalamata olives (pitted and chopped // optional)
  • 1 pinch each sea salt and black pepper


  • Add avocado and lemon juice to a large mixing bowl and use a potato masher, pastry cutter, or large fork to mash and mix.
  • Add remaining ingredients (olives are optional), and stir to combine (see photo). Sample and add salt and pepper if needed.
  • Adjust other flavors if needed, adding more lemon for acidity, sun-dried tomato for deeper tomato flavor, onion for crunch/spice, or parsley or oregano.
  • Enjoy immediately with pita, pita chips, or vegetables! Best when fresh, though leftovers keep in the refrigerator for 2-3 days.


*Recipe as written yields about 2 cups guacamole. 
*Nutrition information is a rough estimate calculated without optional ingredients or sides.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 110 Carbohydrates: 5.7 g Protein: 1.2 g Fat: 10 g Saturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 54 mg Fiber: 3.8 g Sugar: 0.7 g

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My Rating:

  1. bere says

    if you like the idea of mediterranean infused mexican food you should check out bajamed cuisine, that’s our whole deal. geetings from baja!!

  2. Lisa says

    I don’t understand how this is “Greek” all of the replacement ingredients that according to the author in someway differ from the traditionally “Mexican” guac are in fact Mexican ingredients. You’re telling me Mexico doesn’t have sun dried tomatoes too? please.

    • Zech says

      You don’t see sun dried tomatoes in a lot of mexican dishes dude. Same with kalamata olives. Chill the f out.

  3. Rosebud says

    I’ve never tasted avocado dip with such flavor. The dried tomatoes really woke up my taste buds. I give this dish a ten. Simply Awesome!

  4. Robin Hoppe says

    I made this on Saturday for company and it was delicious! I had a Greek main dish so served this with drinks before hand. Everyone loved it! It looked gorgeous. The flavor was complex with the sundried tomato, olives, lemon. It was a home run! I served it with pita chips.

  5. Stacey says

    This is such a good guac! I made it without sun dried tomatoes (forgot to buy) and it was so good! I can’t wait to make it again with them. I bet it is even better.

  6. Rachel says

    Dana, this was great! I had all these ingredient on-hand and loved how simple, yet flavorful it was. I did leave out the oregano and added salt. It was perfect for dipping carrots and throwing on top of my salad.

  7. KJ | Omnomherbivore says

    Totally thought the sun-dried tomatoes were bacon bits there for a second :p This sounds like a fun tweak on the regular guac!

  8. Bernice @ Doughverload says

    There’s currently a shortage of avocados in Australia due to bad weather but this looks do good that I think I’ll have to make it anyway! I’ll be leaving the olives out of mine and perhaps substituting some lime juice :-)

  9. Cas @ Best Life Wise says

    What a clever way to spice up a traditional guacamole dip…I love it Dana. I would definitely add in the olive too ;-)

  10. Celeste @The Whole Serving says

    Such a great idea, I can taste it through the computer screen. Another one to add to my list of got to have it and it will definitely be on my game day menu.

  11. Rosanna says

    Just ask Dana to make a creative version of a well known dish!.. Incredible mix of ingredients that will burst in your palate!.. Loved this recipe.. made it tonight and added to my toast bread!.. Amazing recipe again Dana!.. I just can’t wait for your book to be released!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Of course, guac is best fresh. But the lemon juice will help it from turning. Also, when you refrigerate it, make sure you have plastic wrap in contact with the surface so air isn’t able to reach it!

  12. Danielle says

    Tara Stiles has a similar recipe, only she also adds the brine from the olives, really delicious… Looks great!

  13. Hannah Elizabeth says

    Genius!! Like you, I adore basically anything Mediterranean and I’m pretty sure guac is like my life blood when it comes to savory food. Why not Greek guac??? Sounds like bomb to me!

  14. Alison @Food by Mars says

    Amazing combos!! Greek style is always welcomed and guacamole is just the best :) So creative, love it.

  15. Nadia@maisontravers says

    Perfect timing. I have a bunch of sun dried tomatoes I did not know what to do with and just bought avos.

    • Laura ~ Raise Your Garden says

      I totally agree! That spin on guac sounds scrumptious. Been in such a Greek mood lately. My parents just got back from a month in Greece and Turkey and brought me back this absolutely fabulous dress. So I tried to order another one from the website on the tag. But the whole website is in Greek and I can’t read it so I’m unable to order unless I can find someone to can read Greek! And I don’t know anyone who can! Until then, I’m just going to make this and get all Greek.

  16. Sarah | Well and Full says

    I’ve never seen Greek guacamole before, but this is such a creative and genius idea!! Such a great combination of flavors!