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   Pharonise Avocado Private Dressing & 2 More

2 cups mayonnaise
1 avocado mashed
6 green onions finely chopped without tops
1 oz anchovies minced
4 tbs buttermilk
1 tsp Tabasco sauce
11/2 tbs Worcestershire sauce
1/12 tsp wine vinegar
1/4 lemon juice
1/4 tsp. each celery seed, dry mustard, oregano, white pepper, salt, garlic powder
1/4 tsp green food coloring (optional)

Mix all together and refrigerate.

Great on green salad or as a dip with fresh vegetables

    Nancy's  Avocado Dressing

1 avocado mashed
1 tbs lemon juice
1/2 cup sour cream
1/3 cup olive oil
1/2 tsp garlic salt
1/2 tsp chili powder
salt & pepper

Blend all in blender

Avocado Dressing

2 tablespoons lemon or lime juice
2 avocados
1 1/2 tablespoons onion -- chopped fine
1 garlic clove -- crushed
4 ounces green chiles -- diced
1 teaspoon salt
1 tomato, peeled -- chopped

Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime
juice, onion, garlic, green chiles and salt in blender and blend
until well mixed. Stir in tomato. Chill in refrigerator until ready
to serve. This dressing will keep it's color because of the citrus
juice. Serve as a dressing for cooked or raw vegetables, such as
cauliflower, carrots, tomatoes, green beans or on any salad.

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