Mexican Madness

I think this is more commonly called 7-layer dip. Although there really is no way to go wrong with the assembly, if your platter is large enough, try to layer it so each layer reveals the one below it around the edge. I would also suggest buying a block of Cheddar and grating it yourself rather than going with the pre-shredded stuff. The colorful ingredients make this a simple and festive addition to any gathering where nibbling is the order of the day. It can be made up to 24 hours in advance and stored in the refrigerator covered tightly with plastic wrap. Having a platter of Mexican Madness to graze from has actually become a Dorer Christmas tradition.

Mexican Madness
3 Medium size ripe avocados
2 Tbsp lemon juice
½ tsp salt
¼ ground black pepper
1 c sour cream
½ c mayonnaise
½ a packet (1.25oz) taco seasoning mix
2 (10¼ oz) cans plain or jalapeno flavored bean dip
1 large bunch of green onions with tops, chopped (1 c)
3 medium size tomatoes, cored, halved, seeded, and coarsely chopped
2 (3½ oz) cans pitted olives (ripe) drained and coarsely chopped (the sliced ones work well too)
8 oz sharp Cheddar cheese, shredded

Peel, pit and mash avocados in a medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in a small bowl.
To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture. Layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives, cover with shredded cheese.
Serve chilled or at room temperature with tortilla chips.