Best Avocado Goat Cheese Spread Recipes

AVOCADO-HERB SALAD WITH GOAT CHEESE

Steps:

• Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
• Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

AVOCADO GOAT CHEESE TRUFFLES

Steps:

• In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Stir in onion and cilantro. Refrigerate 1 hour or until firm., With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pumpkin seeds. Place on a waxed paper-lined baking sheet. Refrigerate until serving. If desired, serve with pretzel sticks.

GOAT CHEESE AVOCADO DIP

Steps:

• Add avocados, 3 oz goat cheese, lemon juice and salt to a small bowl. Use a fork to mash everything together. (I like to keep some texture, so don't over mash.) Add in sun-dried tomatoes, gently stir in. Season to taste with salt and pepper.
• Sprinkle remaining 1-2 oz (whatever you prefer) over dip. Sprinkle with more chopped sun-dried tomatoes.
• Serve with pita.

AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
• In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

AVOCADO AND GOAT CHEESE DIP

Steps:

• Cut avocados in half with knife and separate.
• Remove seed, and with a large spoon, scoop out flesh into a bowl.
• Squeeze the lime juice over the avocado and mash the flesh with a fork.
• Stir in remaining ingredients.
• Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off).
• Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!