I don't know about you guys, but generally I find avocados to be a rather bland fruit. They're OK added to salads and the like, but used raw like that, they simply don't impress me all that much because they have so little flavor. There is, however, one very spectacular exception to that rule, and that is guacamole dip . . . but only when it's made right! Variations of guacamole are, of course, almost infinite, but here is what I do to make a guacamole that is lip-smackin' good: Ingredients: Six to eight ripe avocados. About half a large white onion. Four or five sprigs of cilantro. More if you like cilantro. I do! About half of an 8-ounce sour cream. Lemon juice. Lime juice may be used instead if you like. A jar of your favorite salsa. Your favorite fresh pepper, either sweet or mild. I like the warm but not super hot ones for this. Salt and coarse ground black pepper. Preparation: Peel, remove the seed, and smash the avocados in a large bowl. I've found a potato masher works best for this. Finely chop about half of the white onion and blend it into the avocados. Do the same with the cilantro. Add about half of the 8-ounce sour cream and blend it in throughly. Clean and finely chop up the fresh pepper of your choice. Sandia peppers work very well for this, but Anaheims are also quite good. You can also use one of the very hot peppers, like a cow horn or a Jalapeño, if you want it hotter. Blend in several tablespoons of your favorite bottled salsa. How much depends on taste. Add the salsa slowly and taste as you go along. Add about a tablespoon of lemon or lime juice. This give it a tang and also helps to keep the guacamole from turning black. Add salt and coarse ground black pepper to taste and mix in well. I usually add about a teaspoon and a half of salt and about a teaspoon of black pepper to batch this size. Chow down with your favorite corn chips. I like Fritos Dip Chips for this, but to each his own.