Avocado Crab Dip

1/2 a ripe avocado1 1/2 teaspoons chopped green onion 1/2 teaspoon lime juice 1/8 teaspoon minced garlicSalt and pepper to taste1 can (6 ounces) flaked crab meat, drained 1/3 cup cream cheese, softened2 tablespoons minced celery2 tablespoons chopped fresh chivesIn a small bowl combine the avocado flesh, onion, lime juice, garlic, salt and pepper.In another bowl stir together crabmeat, cream cheese, celery and chives. Gently fold in avocado dip, keeping avocado chunky. Garnish with additional diced avocado and chives, if desired.Makes about 1 1/2 cups.Nutrition values per 2 tablespoons: 60 calories, 5 g fat (2 g saturated) 1 g carbohydrates, 2 g fiber, 3 g protein.For Spinach Avocado Dip: Prepare the avocado mixture as directed above (if you double that recipe you can do both variations). In a separate bowl combine a 10-ounce package frozen, thawed and drained chopped spinach with 1/2 cup sour cream, 3 tablespoons minced onion, 2 tablespoons chopped fresh dill, 1/2 teaspoon salt and dash ground red pepper. Gently fold in avocado mixture, keeping avocado chunky.Avocados from Mexico