A quick and easy Avocado spread that is creamy with a hint of spice. Delicious with crackers, vegetable sticks or crusty bread and made in just 10 minutes!!
This spread recipe needs just a few ingredients and can also be used as a sauce, dip or to dollop on Mexican style dishes.
This updated recipe was first published on 9 June 2013.
Preparing a couple of nibbles to have with drinks is a great way to entertain. Grazing plates or platters 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 simple 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 supermarket. Scroll down to check out what I’ve learnt about choosing a good avocado.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients needed
- avocado
- mayonnaise
- spring onions
- lemon juice
- chilli pepper
- salt
Ingredient substitutions
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.
- instead of mayonnaise substitute sour cream or yogurt
- use finely chopped red onion or a crushed garlic clove in place of the spring onions
- replace the lemon juice with lime juice or red wine vinegar
- no fresh chilli? Use chilli flakes, to taste
Instructions
Making this spread is so easy with a mini 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. You may need more lemon juice or more salt.
Tips for success and FAQ’s
While this creamy avocado spread is really a very easy recipe, there are a few tips I want to share with you to ensure success.
- choose ripe avocados
- avoid avocados that have indentations or dark spots because this indicates bruising.
- serve this spread soon after it’s prepared to avoid the avocado browning – however the lemon juice prevents the avocado oxidising quickly
- if you aren’t a chilli fan, start with a smaller amount of chilli and taste to get the right amount of heat for you
This is not a problem at all. Simply use a fork to mash the avocado then blend in the remaining ingredients for a chunky but still yummy spread.
There are many varieties of avocados. Some ripen to a dark, almost black colour. However some stay green when ripe so don’t rely on colour 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 opened have dark threads running through the flesh.
Serving suggestions
If you love avocado as much as I do I’m sure you will just be happy to eat this Avocado spread by the spoonful but here’s a couple of other suggestions for serving.
- my homemade crackers
- homemade crispy flatbread
- crusty bread
- vegetable sticks – think carrot, celery and radishes
- thin with a little water and use to dress a salad
- spread on sandwiches instead of butter
More recipes like this
Cannellini Bean Dip from It’s Not Complicated
Vegan Avocado Chocolate Mousse from A Baking Journey
Prawn and Avocado Salad with Golden Kiwi from The Devil Wears Salad
Avocado and Egg Sandwiches from Mrs Jones’s Kitchen
Spicy Chipotle Hummus from Eight Forrest Lane
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
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Avocado Spread recipe
Ingredients
- 1 avocado
- ¼ cup mayonnaise
- 1 ½ tablespoons spring onions
- 2 tablespoons lemon juice
- ½ teaspoon fresh chilli or to taste
- ½ teaspoon salt
Instructions
- Cut the avocado in half. Remove the seed and scoop out the flesh.
- Place all ingredients in a food processor. Process until smooth.
- Serve with crackers, crusty bread or vegetable sticks.
Notes
Tips for making this spread
- choose ripe avocados
- serve this spread soon after it’s prepared to avoid the avocado browning – however the lemon juice prevents the avocado oxidising quickly
- if you aren’t a chilli fan, start with a smaller amount of chilli and taste to get the right amount of heat for you
- If you want a chunky spread, simple mash the avocado with a fork and mix in the remaining ingredients.
Other serving suggestions
- thin with a little water and use to dress a salad
- spread on sandwiches instead of butter
I like the creaminess your dip has by using a processor.
It is very luscious, Karen!
this looks very delicious but i usually like to have some chunks in my avo dips:) Nothing nicer than a beautiful avocado dip.
Creamy goodness! Avocado dip is my absolute favourite.
Nice! Usually if I’m mushing up avocados, it’s for guacamole, but I love this! A tasty and versatile dip!
Thanks Mimi! This is a lighter alternative to cream cheese based dips.
Oh, avocados! What a pleasure to have a tree full! My brother-in-law in So. Calif. sometimes sends me 10 lbs. or so and I revel in the luxury….and I make Avocado Cream Pie
Make a crumb crust using graham crackers or lime flavored shortbread cookie
Filling
1 14 oz. can sweetened condensed milk
(I substitute 7 oz sour cream as 1/2 the amount)
8 oz. cream cheese, room temperature
2-3 ripe avocados
1/4 oz./7gm. unflavored gelatin
2 oz. cold water
Juice of one lemon and 1 lime, adjust to taste…and size of fruit
Combine milk and cr. cheese, blend until smooth. Mash avocado, add to cheese mix and blend until smooth. Soften gelatin in cold water and gently heat to dissolve. Add with lemon/lime juice. blend until smooth. Turn into chilled crust. Garnish with citrus zest, cover and chill for 2-6 hours before serving.
I have also, at times, added some tequila for a bit of zip.
Adapted from Bon Appetit RSVP column, 1982
Julie
An avocado tree? I'm so super jealous! Haha! Avocados are quite pricey over here, though the prices now are much cheaper compared to years ago. I love avocados! Your avocado dip looks so creamy and delicious, I think that I would eat it by the spoonfuls!
Thanks Ale! No, not guacamole, just a dip to have as an appetiser or with drinks.
Is it your version of guacamole? anyway it look delicious!!well done dear marcellina