2 slices bacon
1 lg. avocado, halved, seeded, and peeled
1 med. tomato, peeled, seeded, and finely chopped
1/2 c. dairy sour cream
1/4 c. grated Parmesan cheese
2 green onions, finely chopped
1 tbsp. lemon juice
Dash of bottled hot pepper sauce
1 tbsp. milk (optional)
Assorted vegetable dippers

In a small skillet, cook bacon until crisp. Drain well. Crumble bacon and set aside.

In a medium bowl, mash avocado. Stir in tomato, sour cream, Parmesan cheese, green onion, lemon juice, hot pepper sauce, and reserved bacon. Add milk to thin the consistency of the dip, if desired. Transfer mixture to a serving bowl. Cover and chill. Serve with vegetable dippers. Makes 2 cups.