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goog for one large low roaster type tin
INFAMOUS MEXICAN AVACADO DIP

4 - 5 RIPE AVACADOS - IF NOT QUITE RIPE PLACE IN BROWN BAG sOFT
1 1/2 CUP SOUR CREAM
1 BUNCH SCALLIONS
1 bag 4 TYPE SHREADED CHEESE - MEX / CHEDDER / MONTERY JACK
2 JAR ( 16 oz or so OF CHI CHI THICK SAUSA ) mix med and hot -
depends ON HOW HOT YOUR TASTE IS
GARLIC SALT

Cut avacado's and remove pits, scoop out into servind dish about 1/8 - 1/4 inch deep.
Mash on the dish then sprinkle with garlic salt.
Take sausa and drain excess juice through screened strainer ( you want sausa to be thick)
While sausa is draining spread sour cream over smashed avacados to form A second layer of dip.
When sausa is drained spread gently over the cour cream.
Sprinkle chopped scallions (amount to your taste - don't go crazy ), followed
by 4 part shreaded cheese.

serve cold with corn chip SCOOPS( watch - out )

avacado , sausa , sour cream layers should be about 1/8 inch thick each
cheese to completely cover