2 sm. avocados
2 tbsp. lemon juice
2 tbsp. chopped green onions
2 tsp. salt
1 tsp. sugar
1/2 tsp. hot pepper sauce
Dash pepper
2 green peppers, cut into thin strips
2 red peppers, cut into thin strips
2 (8 oz.) bags or 2 bunches white radishes, cut into thin strips

About 2 hours before serving or early in day:

Prepare guacamole: In covered blender container, at medium speed, blend first 7 ingredients until smooth, stopping blender occasionally and scraping sides of container with rubber spatula. Spoon guacamole into small bowl; cover and refrigerate until well blended.

To serve: Arrange vegetables and guacamole dip on platter. Makes 1 3/4 cups dip or 10 to 12 appetizer servings.