Avocado Spread

A quick and easy Avocado spread that is creamy and full of flavor. Delicious with crackers, vegetable sticks, or crusty bread and made in just 10 minutes or less!!

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 with crusty bread and crispy prosciutto.

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. 

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 or 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 at the bottom of the page.

Ingredients

• 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 is convenient and easy to find in most supermarkets. I usually keep a jar at home.

How to Make Avocado Spread

Follow along and see how to make avocado spread – it is so easy with a food processor.

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.

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.

• 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 instead of garlic powder.

Variations

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.

Equipment

A food processor is the best kitchen gadget for making 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!

Storage

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. Remember that frozen avocado spread won’t be the same as fresh avocado, but it will still be good.

Top Tips

Firstly, choose ripe avocados but not overripe 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 few 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 it 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!

FAQ

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!

More recipes like this

Roasted Garlic Butter
Garlic and Herb Cheese Spread
Peperonata
Sun Dried Tomato Pesto

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