1 ripe large avocado peeled and halved
1 clove peeled garlic, halved
2 tbsp. olive oil
1 tsp. lemon juice
1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
Blend ingredients in a small blender until mixture is smooth. Serve with tortilla chips or on tacos or tostados. Makes about 1/2 cup. Use dip within half an hour. Refrigerate leftovers.