Mayonnaise makes this avocado dip creamier than guacamole. Baked corn tortillas are perfect for scooping it up.
Peel and pit avocados. In a medium bowl mash avocado pulp with a fork. Add mayonnaise dressing or salad dressing, lime juice, tomato, green onion, chili pepper, cilantro, thyme, garlic powder, and pepper; stir until well combined. Cover surface of dip with plastic wrap and chill until serving time.
For tortilla crisps, spray tortillas with nonstick coating. Stack tortillas. With a sharp knife cut stack into 8 triangles; separate triangles and place on baking sheets. Bake in 425 degree F oven about 8 minutes or until brown and crisp.
Serve chilled dip with cooled crisps. Makes 16 servings.