This weekend was an eventful and fun-filled one.  I was excited to make this 7-Layer Dip, which so many of us are familiar for a baby shower. All of the food that was served there was fabulous and I was happy to contribute, so I wanted to share this version of my 7-Layer Dip.

One of the things I like to do when making a recipe that everyone is familiar with, is to look up a few different versions of it and then add my own twist or sometimes I’ll just create my own recipe from those recipes.  Most of the time this is a good thing, but I have had some flops that I’ve learned from too :).  Yikes!  This one was a minor adjustment so I knew I would be okay, but I  did break the carnal rule — “Take a dish that’s tried and true and don’t try anything new” (note to self -again:).  This actually turned out great though and I’ll keep making it this way in the future.  Soooooo this is the dip scoop …….I have been loving a little kick to my food lately, so I decided to add fire-roasted green chiles to the sour cream/taco mix layer and it hit the spot.  I hope you enjoy it too.

7-Layer Dip

3 Med. Ripe Avocados, peeled, cored and mashed

2 T. Lemon Juice

1/2 tea. Salt

1/4 tea. Pepper

Mix together and set aside.

1/2 c. Mayonnaise

1 c. Sour Cream

1 Packet Taco Seasoning Mix

1/4 c. Fire-Roasted Green Chiles (I like LaVictoria brand)

Mix together and set aside.

2 (8oz cans) Bean Dip

2 medium Tomatoes, coarsely chopped

1 bunch Green Onions including some of the green part, sliced

1 (8oz. package) Cheddar Cheese, shredded

Let’s put it together now:

Bottom Layer:  Bean Dip

2nd Layer:  Avocado Mixture

3rd Layer:  Sour Cream Mixture

4th Layer:  Olives

5th Layer:  Cheddar Cheese

6the Layer:  Onions

7th Layer:  Tomatoes

Chill a few hours before serving or I prefer to make it the night before.  Serve with your favorite tortilla chips.