Tex-Mex Dip aka 7-Layer Dip

So, back in the 70s, when I was a soloist in the St. Luke Episcopal Church choir in Birmingham, AL, we used to have lots of parties. They were always covered dish or BYOF (Bring Your Own Food.) It was for one of those parties that my friend made the delicious potato casserole where I had the casserole that spawned the Very Fattening, Best Ever Hash Brown Casserole. This dish, though, was all the rage back then and now is so popular that it is even sold pre-packaged in the refrigerated cheese sections in grocery stores. It's sooooo much better if you make it all fresh, though, so here goes. You can prepare all the ingredients in the morning and assemble at the party. In fact, it's much better if you do mix the sour cream part and let it sit for awhile.

Ingredients

3 medium ripe avocadoes
2 T. lemon juice
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 c. sour cream (8 oz)
1/2 cup mayonnaise or salad dressing
1 pkg taco seasoning
2 cans plain or jalapeno-flavored bean dip
1 large bunch green onions, chopped (2 cups)
3 medium tomatoes, cored, juiced, seeded and coarsely chopped (2 cups)
2 cans (3 1/2 oz each) pitted ripe olives, drained and coarsely chopped
1-8 oz pkg shredded sharp cheddar cheese

A note about the ingredients--Finally, here is one place where you truly can substitute reduced-fat sour cream and light mayo for the full fat versions with no problem. I like Haas avocadoes too and not those big guys from Florida. I've been known to get the small cans of presliced black olives. Three cans of those is about the same amount.

If you use Tupperware or other bowls with lids, put each layer into a separate bowl. Put its lid on , set in fridge and then you are ready to take it all to the party.

1. Peel, pit and mash avocadoes is a medium-size bowl. (If you don't know how to cut open an avocado by now, go to www.avocadocentral.com. Somewhere on that website, they tell you the easiest way. Mix the avacados with lemon juice, salt and pepper and garlic powder. Set aside.

2. Combine sour cream, mayonnaise and taco seasoning in another bowl.

TO ASSEMBLE

On a large round plate or platter, layer as follows:

1. Spread bean dip to edges of plate, leaving about 1/4 inch rim of plate.

2. Spread avacado next, almost to the edges of the bean dip.

3. Next the sour cream/mayo mix.

4. Sprinkle onions, then black olives, then tomatoes and cover with the cheese.

Serve with good, strong tortilla chips...Enjoy!