adapted from Rachel Ray
3 ripe small Hass avocados
Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the lemon juice over the avocados. Add garlic, tomato, and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with corn tortilla chips.