1 med.-size ripe avocado
1/2 c. mayonnaise or salad dressing
2 tbsp. lemon juice
1 tsp. salt
1 tsp. grated onion
1/4 tsp. liquid red pepper seasoning
1 lg. tomato, peeled, chopped and drained

Halve avocado, peel, pit and mash in a medium sized bowl. Blend in remaining ingredients. Cover and chill. (Dip will stay bright green for several hours.) When ready to serve, spoon into small bowls and set out plenty of crisp corn sticks. Makes about 2 cups.