This creamy avocado spread is a multipurpose condiment that can be used as a healthy dip or creamy green goddess dressing. It’s also perfect to keep around for meal prep days.
I had the house all to myself and it was an unusual phenomenon.
The sounds of wind, rain and what I can only assume were city coyotes kept me on my toes.
One night I made crab legs. Another I made roasted shrimp. And the last night I made roasted potatoes and corn and tossed them in this creamy avocado spread. It was DELICIOUS!
How to use this avocado spread
This avocado spread recipe is purposely nice and thick so that you can smear it on toast or use it in sammies (bye bye mayo!).
But this spread is also very versatile. You can use it as:
- Salad dressing: If you add 1/4 cup of water and a pinch of salt to the spread, it’ll thin it out enough so that it’s a pour-able, healthy green goddess dressing
- Dip: Sometimes you need a dunk-tastic option that’s better for you than ketchup. Enter this avocado spread! It tastes extra great with sweet potato fries, plantain chips or tater tots
- Sauce for meats or roasted veggies: For a super easy dinner just put a big dollop of spread on baked chicken breast or roasted veggies. Serve with a microwaved baked sweet potato or some brown rice and dinner is ready in no time.
P.S. Check out How to eat more vegetables: A picky eater’s guide to learn how to sneak more veggies in your meals!
How long does it stay good?
Since you’re using fresh ingredients this avocado spread won’t last as long in the fridge as say bottled dressing or mayo. The acid from fresh lemon however keeps it fresh longer.
Generally it can stay good (and green) in the fridge for up to 2 weeks!
Though that’s not super realistic. It’s super tasty and you’re gonna want to put it on everything…so good luck with the 2 week timeline.
If you like this recipe, you’ll also like:
- 5 Minute Sun-Dried Tomato Spread
- Creamy Dreamy Almond Butter Dressing
- Chunky Avocado Salsa with Plantain Chips
- 1 ripe haas avocado
- 2 cloves garlic, roughly chopped
- 1 lemon, juice only
- 1 cup water Slightly under fill the cup
- 1/3 cup fresh parsley, stems included Look for flat leaf or Italian parsley
- 1 tsp olive oil
- 1/4 tsp red pepper flakes
- pinch black pepper
- 1/4 tsp salt I like fine sea salt
- Add all of the ingredients to a blender or food processor. Blend until smooth. Enjoy!
- Use a strainer when adding in the lemon juice so you don’t end up with seeds in your blender
- You can turn this into salad dressing by adding 1/4 of water and a pinch of salt
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.