This creamy, tangy condiment is terrific on all kinds of burgers, as a replacement for the mayo on a BLT, as a dip for vegetables, even dolloped on scrambled eggs. You can also thin it out with a bit more oil to make a salad dressing. Thanks to the lime juice and vinegar, it won't readily discolor.

Makes about 1 cup


  • 1 avocado, pitted and peeled
  • 2 heaping Tbsp. sour cream
  • 2 Tbsp. white wine vinegar
  • Juice of 1/2 lime
  • 1/2 tsp. salt
  • Pepper
  • 1/4 cup grapeseed or vegetable oil
  • Small handful of cilantro, chopped


In a food processor, combine the avocado, sour cream, vinegar, lime juice, salt and a large pinch of pepper. Pulse a few times to break up the avocado, then gradually add the oil with the motor running and process until smooth. (It should have the consistency of mayonnaise.) Transfer to a bowl, then stir in the cilantro and check the seasonings. The Avocado Spread will keep, covered in the refrigerator, for up to 3 days.

From Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen (Rodale) by Kathy Brennan and Caroline Campion.

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