Avocado Chive Recipe

Prepare ingredients

Trim and finely snip the fresh chives until you have about 3 tablespoons. Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Mince 1 teaspoon garlic (or grate with a microplane).

Mash and combine

Using a fork or potato masher, roughly mash the avocado flesh until mostly smooth but with some small chunks for texture (about 30–45 seconds).

Add seasonings

Add the lemon juice, olive oil, Greek yogurt (or sour cream), minced garlic, and the snipped chives to the mashed avocado. Stir gently to combine.

Season to taste

Fold in kosher salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt for seasoning, or up to 1 teaspoon red pepper flakes if you like a little heat.

Adjust texture

If you prefer a silkier spread, mash a bit more or stir vigorously; for a lighter texture, fold in an extra teaspoon of olive oil or a little more yogurt. The spread should be creamy and scoopable.

Rest (optional)

Let the spread rest 5–10 minutes at room temperature for flavors to meld. If making ahead, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 24 hours.

Spoon the avocado-chive spread into a small serving bowl. Garnish with the extra snipped chives and a light drizzle of olive oil. Serve immediately with toasted baguette slices or crackers.