Seven-Layer Mexican Dip

This is a crowd pleaser and can be given a little bit of heat (or a huge kick!) if you like it like that.
This seven-layer dip using Victorian Epicure products has seven easy steps (I know, duh...Imagine that!)

The first four layers can be made ahead:

1. Prepare Pueblo Bean Dip (according to the directions on the jar.) Spread it in a serving dish.
(A clear glass one looks nifty.)

2. Prepare Cheese & Jalapeño Dip and layer it on top of the bean dip.

3. Prepare Guacamole (I prefer a different recipe to the one on the jar; my good friend Kim does too. ) Prepare this part ahead, stir well and let it sit for at least a half an hour (overnight is awesome): Combine 1/2 cup sour cream and 1 tbsp mayonnaise and 2 tbsp guacamole dip mix. Then, before serving add the sour cream mixture to two mashed avocados with the juice of half a lemon (I like it really lemony.) For a more creamy version (that makes a great salad dressing see this Taco Supreme Salad post.

4. Prepare salsa according to the directions on the jar (or see my Epicure salsa recipe.) Layer on!
Choose your heat: Use V.E. Poco picante Salsa or Caliente. Add jalapeños & fresh cilantro maybe?

Before serving:

5. Chop iceberg lettuce & layer over. If you like, add mescaline mix for more flavour & nutrients.

6. Grate cheddar (or the cheese you like) and spread over lettuce.

7. Dice red pepper and green onion & add to the top. (Tomato and parsley will do instead.)

Serve with tortilla chips, toasted baguette or bagel rounds, or baked pita triangles. You'll need a spoon and some serving plates if you make a deep one (as I have in the picture above.) I should have spread it in a much larger more shallow dish for easy dipping. :0)

Happy munching!
Mel