<font face="Arial,Helvetica,sans-serif" size="-1">Laurie, here's an avocado recipe...

<font face="Arial,Helvetica,sans-serif" size="-1">Avocado Vegetable Dip

<font face="Arial,Helvetica,sans-serif" size="-1">2 lg. ripe avocados
1/2 c. each; raw broccoli, cauliflower, and celery, finely chopped
2 tbsp. lime or lemon juice
1 (6 oz.) pkg. Italian or Caesar salad dressing mix
1/4 tsp. liquid hot pepper or Tabasco sauce
1/2 c. sour cream
1 carrot, shredded

2 green onions, finely chopped

<font face="Arial,Helvetica,sans-serif" size="-1">Peel, pit and mash the avocados. Mix in the lime juice, then sprinkle in the dry dressing mix, stir to blend. Also stir in the sour cream, carrot, green onions, broccoli, cauliflower, celery and pepper seasoning. Cover for at least 2 hours or as long as overnight. Makes 4 cups.

<font face="Arial,Helvetica,sans-serif" size="-1">For a dip, serve with tortilla chips and crisp celery, carrot sticks, zucchini slices, broccoli or cauliflower florets. For a salad dressing, thin each cup of dip by stirring in 6 to 8 tablespoons milk. Spoon dressing over salad and toss to blend.
source: practical kitchen