This is a straightforward homemade version of Starbucks’ avocado spread — that lil’ green packet you wish was three times bigger. It’s tangy, salty, garlicky, and goes on literally everything. Also? It takes 5 minutes. Maybe less.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: none (yay)
- Flavor: fresh, garlicky, tangy
- Great for: toast, tacos, sandwiches, panic snacks
Why I Like This Recipe
Not gonna lie — I made it to avoid spending $1.50 on a tiny green blob at Starbucks. But I ended up eating it with tortilla chips… and toast… and some random cold fries. It’s simple, but it just hits. That lime/garlic/salt combo? Chef’s kiss. I keep a jar in the fridge now. Always.
Ingredients
- 2 large ripe avocados
- 2 Tbsp fresh lime (or lemon) juice
- 2–3 garlic cloves, minced
- ¼ tsp salt (or more if you like it salty)
How To Make Avocado Spread
- Scoop it: Slice avocados, pit ‘em (save the pit!), scoop flesh into bowl.
- Mash it: Fork works fine. Go chunky or smooth — your vibe.
- Mix it: Stir in lime juice, garlic, salt. Taste and tweak.
- Store it: Transfer to a container, plop the pit in the spread (seriously, it helps it stay green), pop the lid on.
Tips for Success
- Ripe avocados only. Hard ones = sadness.
- Fresh lime juice > bottled. Not negotiable.
- Garlic gets stronger over time, so chill if you’re storing it.
- Pit in = green longer. It’s a weird little trick that works.
- Want a twist? Add cilantro, red onion, or chili flakes.
Storage and Reheating
- Fridge: 4 days easy if covered. Pit + plastic wrap pressed on top helps avoid browning.
- Freezer: Yes, shockingly. Flatten it in a zip bag, freeze. Thaw in fridge overnight — stir before using.
- Reheat: lol it’s avocado. Don’t reheat it. Just eat it.
FAQs
Kind of? But simpler and more spreadable. Think of it like guac’s introverted cousin.
Sure. Or swap for garlic powder if you’re feeling lazy.
Yep. Slightly different vibe but still good.
Lime juice + the pit + press plastic wrap right on top = magic.
Toast, obviously. But also burgers, wraps, quesadillas, spoons…
Common Mistakes and How to Dodge Them
- Using unripe avocados → feels like mashing bricks. Wait a day.
- Not tasting it → lime and salt levels need adjusting. Don’t skip that.
- Overmashing → turns into weird goo. Leave it a little textured.
- Leaving it uncovered → brown city. Always cover tightly.
- Adding too much garlic → your fridge will smell for days. Trust me.
Nutrition Facts (Per Serving – about 2 Tbsp)
- Calories: 82 kcal
- Total Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 76 mg
- Potassium: 251 mg
- Total Carbs: 5 g
- Dietary Fiber: 3 g
- Sugars: 0.4 g
- Protein: 1 g
Avocado Spread Recipe
Course: AppetizersCuisine: Mexican-InspiredDifficulty: Easy8
servings5
minutes82
kcalA quick avocado spread with lime, garlic, and salt — simple, zippy, and impossible to stop eating.
Ingredients
2 large ripe avocados
2 Tbsp fresh lime (or lemon) juice
2–3 garlic cloves, minced
¼ tsp salt (or more if you like it salty)
Directions
- Halve and pit avocados. Scoop into bowl.
- Mash to desired texture.
- Stir in lime juice, garlic, and salt.
- Store in container with avocado pit to prevent browning.
Notes
- Add red onion or chili flakes for a twist.
- Adjust lime/salt to taste.
- Don’t overmix — a little texture is nice.
- Store with pit + wrap for max freshness.
