lg. avocado
1/4 c. buttermilk
1 sm. onion, quartered
1 clove garlic
1 tbsp. salad oil
1 tbsp. lemon juice
1/2 tsp. salt
Dash of Tabasco

Halve, pit and peel avocado. Cut into chunks and put in electric blender. Add remaining ingredients; whirl until smooth. Pour into a small bowl; press avocado pit down into mixture to prevent darkening. Cover; refrigerate.

NOTE: This goes well with lettuce wedges, sliced tomatoes or a chef's salad. Makes 1 1/4 cups.