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Here in Florida we occasionally have a surplus of avocados, which tend to ripen all at once. Even if you live in colder climes, try this "poor man's butter" (so called in areas where they grow abundantly) for a delicious treat. It's full of nutrition, too. Avocados are ripe when they "give" slightly when squeezed between the palms of the hands. Don't pinch or you'll leave bruises.
1 med. avocado, ripe but not overripe, at room temperature
Cut avocado in half; remove pit and any membrane. Scoop flesh out into a food processor or blender with a spoon. Add the other ingredients and process for about a minute until light and fluffy.
I like mine with some VERY finely chopped onion with some olive oil, a little salt and a dash of vinegar, marinated in the fridge for a few hours, and added to the avocado butter when served. But this is not to everyone's taste.
Serve with crackers, bread, toast, or tortilla chips. Will keep, covered, about 24 hours in the refrigerator.