Categories: Dips, Mexican 
      Yield: 1 servings 
  
      1 sm Chili pepper                        1 tb Fresh lemon or lime juice 
      1 md Onion                             3/4 ts Salt 
      1 sm Garlic clove                        1 ds Seasoned salt 
      1 sm Tomato, peeled                      1 ds Dry mustard 
      2 md Ripe Calavo avocados            
  
  pepper to taste 
   
  Chop chili pepper, onion, garlic, peeled tomato and blend.  Cut avocado 
  into halves, remove seed and skin, mash with chili mixture.  Blend in lemon 
  or lime juice, salt, pepper, seasoned salt and dry mustard.  Serve with 
  crackers, corn chips, potato chips or tortillas.  Makes 1 1/2 cups dip.