2 c. mayonnaise
1 avocado, mashed
6 green onions, finely chopped, without tops
1 oz. anchovies, minced
4 tbsp. buttermilk
1 tsp. Tabasco sauce
1 1/2 tbsp. Worcestershire sauce
1 1/2 tsp. wine vinegar
1/4 lemon, juiced
1/4 tsp. each: celery seed, dry mustard, oregano, white pepper, M.S.G., salt, garlic powder & green coloring (optional)

Mix all ingredients together and refrigerate. Great as a dip for fresh vegetables.

Makes 5 cups.