Feta Avocado Spread

• 1 4 ounces feta cheese, crumbled
• 1 tablespoon olive oil
• 2 Green onions, chopped fine
• 1 clove of garlic, mashed with pinch of salt
• 4 ripe avocados, peeled, seeded and cut into chunks
• 1 fresh chile, chopped
• 1 teaspoon Hot Sauce
• juice of 1 lemon
• kosher salt to taste
• 1 baguette French bread or
• 2 heads Belgian endive (optional)

  In a medium bowl, combine all ingredients with a fork until well blended and slightly lumpy. Spoon into serving bowl and refrigerate until ready to serve.

  Serve with sliced baguette rounds. For a more elegant presentation, spoon a small amount on larger end of endive leaves and arrange on attractive platter.

  Makes 3 1/2 cups.