Combine ¾ cup (175 mL) water, butter and salt in medium saucepan. Bring to a boil then remove from heat. Using a wooden spoon, stir in flour. Place saucepan on medium heat and cook, stirring constantly, 3 to 4 min. until mixture forms a loose ball and a thin film of batter covers bottom of saucepan.
Scrape mixture into a large bowl. Using an electric mixer, beat 2 to 3 min. until batter is cool. Beat in eggs one at a time. Continue beating until dough is shiny and smooth. Scrape batter into piping bag fitted with large star tip.
Fill Dutch oven with 3 in. (8 cm) oil. Heat on medium-high until oil registers 375°F (190°C) on deep-fry thermometer. Pipe 5-in. (12-cm) lengths of dough into hot oil, cutting off lengths with scissors. Cook in batches of 4, turning frequently, 3 to 5 min. until golden brown and cooked through (make approximately 12 churros). Drain on paper towels. Toss with (granulated) sugar. Set aside.
To make the dip, in food processor, combine avocado, sour cream, icing sugar and lemon juice. Blend until smooth. Serve churros with sweet avocado sauce for dipping.
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