This spread recipe needs just four ingredients and can also be used as a dip or a butter substitute on bread.
Preparing a couple of nibbles to have with drinks is a great way to entertain. Antipasto platters or grazing plates are also a fun and casual way to eat. Appetizer recipes like Marinated Eggplant, the Italian classic Bagna Cauda, and this olive dip known as Olivada are perfect. So is this delicious Avocado Spread.
My family loves avocado. We once had a huge avocado tree in our yard that bore heaps of delicious fruit. While we wait for our new avocado tree to grow, I stock up at the local markets.
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Why you’ll love this recipe
- Versatile – you find so many ways to serve this garlic Avocado Spread. From breakfast to dinner, you’ll find so many ways to enjoy it – as a sandwich spread, with veggie sticks and to make yummy avocado toast.
- Tasty – It’s surprising how delicious just four ingredients plus salt and pepper are. With just enough zing from the lemon juice and the piquancy of the garlic powder, this is a spread that everyone will want the recipe for!
- Easy – To top it all off, this recipe is incredibly easy! There’s no cooking, no fancy techniques and measuring doesn’t have to be super accurate to achieve amazing results.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Avocado – I like Hass avocados but choose whatever is good and in season where you are. Don’t use soft, mushy avocados. They’re overripe. If you can only buy hard avocados leave them in a paper bag with a banana or an apple and they’ll ripen more quickly.
- Lemon Juice – Freshly squeezed lemon juice is my preference and will prevent browning.
- Extra Virgin Olive Oil – Any supermarket brand that you like the taste of will be fine.
- Garlic Powder – this is convenient and easy to find in most supermarkets. Plus I usually keep a jar at home.
Making Avocado Spread is so easy with a food processor.
Cut the avocado in half. Remove the seed and scoop out the flesh.
Place all the ingredients into the mini food processor.
Process until smooth.
Taste and adjust seasoning. Pour into a small serving bowl.
Hint: Use perfectly ripe avocados. A hard, unripe avocado won’t become smooth and creamy. Be sure to taste the spread for seasoning. You may need more lemon juice or more salt.
Here’s a few variations to help you if you don’t have the particular ingredients listed or you don’t love a particular ingredient.
- Extra Virgin Olive Oil – regular olive oil can be used instead
- Lemon Juice – instead of lemon juice use wine or red wine vinegar or lime juice.
- Garlic Powder – use minced or finely grated fresh garlic in place of the garlic powder.
My family loves this avocado spread exactly as it is but you may like one of these variations better.
- Spicy – Add red pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Onion – Mix in a couple of tablespoons of finely chopped red onion for crunch and extra flavor.
- Deluxe – Stir through a tablespoon or two of cream cheese or sour cream for extra creaminess and decadence.
A food processor is the best kitchen gadget to make this avocado spread super creamy. Mine is a mini one but any food processor will be fine.
If you don’t have a food processor, use a potato masher or fork instead. The avocado won’t be as smooth but it will still be delicious!
Store any leftover avocado spread for 4 days in an airtight container in the fridge. I like to smooth the top of the avocado spread and then pour a thin layer of extra virgin olive oil over it. Alternatively, press plastic wrap onto the surface of the spread before sealing with the lid.
Avocado Spread can also be frozen for up to one month. Keep in mind that frozen avocado spread won’t be the same as fresh though it will still be good.
Firstly choose ripe avocados but not over ripe ones to make this spread. There are many varieties of avocados though I do like the Hass variety. Some avocados ripen to a dark, almost black color. However, some stay green when ripe so don’t rely on color to check for ripeness.
A ripe avocado should yield a little when cupped in your hand and very gently squeezed. Overripe avocados will feel very soft and when cut open have dark threads running through the flesh.
I like to buy firm avocados which I let sit on the kitchen counter for a couple of days to ripen. If you need to slow the ripening process, store avocados in the fridge. Avoid the avocados that have indentations or dark spots because this indicates bruising.
Use freshly squeezed lemon juice, not the bottled stuff if you want the tastiest spread. And speaking about taste, don’t forget to taste it when you’re done. Salt brings out the flavor in avocados and is important to get it right.
For best results and flavor, serve this spread soon after it’s prepared. It will keep but like anything – fresh is optimum!
Avocado spread tastes buttery and creamy with a hint of nuttiness and a little tang from the lemon juice. You’ll also taste the savoriness of the garlic powder, salt and pepper.
Avocado spread is similar to guacamole but not the same. Guacamole is a Mexican condiment, dip, or spread that’s usually made with lime juice, cilantro, onion, and jalapēno. However this Avocado Spread is made with extra virgin olive oil, garlic
Avocado is known for being quite healthy with a bunch of monounsaturated fats, low in carbohydrates, and high in fiber. This spread includes extra virgin olive oil which is also high in monounsaturated fats and lemon juice with vitamin C, and antioxidants so I’d think it’s quite good for you.
What to put avocado spread on
You can put avocado spread on almost anything.
- Fresh vegetable sticks – like carrot, celery, and radishes
- Crunchy breadsticks
- Thin with a little water and toss through a salad.
- Spread on croissants when making my Bacon Egg and Cheese Croissant
If you love avocado as much as I do I’m sure you will also be happy to eat this Avocado Spread by the spoonful!
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Avocado Spread Recipe
- 1 food processor
- 2 Hass avocados ripe but not mushy
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Cut the avocado in half. Remove the seed and scoop out the flesh.
- Place all the ingredients into the food processor.
- Process until smooth and creamy.
- Taste and adjust seasoning. You may need more lemon juice or more salt.
Tips for Success
- Choose ripe but not overripe avocado.
- Use freshly squeezed lemon juice.
- Taste for salt and adjust if necessary.
- For best results serve soon after making.
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.