The addition of mayonnaise makes this version of guacamole typically Californian. Makes about 1 1/2 cups.

1 avocado, peeled & seeded
1 tbsp. lemon juice
2 tbsp. chopped, canned green chilies
1/2 c. chopped tomato
2 tbsp. mayonnaise
1 tsp. salt
1/8 tsp. garlic powder
4 drops hot pepper sauce
Cooked artichokes, chilled (optional)

Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chilies, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired.