7-layer dip

This is one of my favourite things to make ever, but I don't make it too often, maybe once a year for special occasions. But it's amazing. I made it yesterday to accompany a Grey's Anatomy-a-thon.

The seven layers are refried beans, guacamole, taco-seasoned cream cheese, salsa, lettuce, tomato, and grated cheese. The trick is just to get the layers lovely and even, and to refrigerate for as long as possible before serving so that they don't get mixed together when eating.

7-layer dip

(fills a 20cm/8in casserole dish)

1 can of refried beans

2 large ripe and ready avocadoes

juice of a lime

200 g/8 oz light cream cheese

50 g/2 oz sour cream

1/2 packet of taco seasoning

1 jar of salsa (or make your own with tomatoes, peppers, onions, garlic, lime juice, cumin and coriander)

1/2 head of iceberg lettuce, chopped finely

2 large tomatoes, chopped and deseeded

1 block of cheese, grated (cheddar or double gloucester works the best)

salt and pepper

2 bags of tortilla chips

I find it's easiest to make this if you as much preparation as you can at the beginning: so chop the tomatoes and the lettuce and grate the cheese and set them to one side. Mash the avocado with a fork and season with salt, pepper and add a bit of lime juice and set it to the side too. Finally, mix together the cream cheese, sour cream and taco seasoning until the mixture is a lovely light orange colour and set aside too.

Layer 1: Heat the refried beans. When they're warm enough, spread an even layer along the bottom of casserole dish. Allow to cool slightly before adding the next layer - it will make it easier.

Layer 2: Add the avocado layer. The easiest way to make sure this is distributed well is to spoon small dollops evenly over the refried beans. When you're done, then use the back of a spoon or spatula to make the layer.

Layer 3: The cream cheese layer. Do this in the same way, adding little dollops and then 'connecting the dots'. If your hands are really clean you can use your fingers.

Layer 4: Pour the salsa evenly over the cream cheese layer.

Layer 5: Spread the lettuce over the salsa layer. Make sure the lettuce is as dry as possible before adding it so that it doesn't get soggy.

Layer 6: Sprinkle the tomatoes over the lettuce.

Layer 7: Finally, spread the grated cheese over - you want it to be a lovely blanket covering the top.

Then, cover in cling film and refrigerate for at least 3 hours before serving (overnight's fine too). Serve with tortilla chips - I love the Hint of Lime ones you can get here in the UK, but in the States I usually get those Scoops one - makes it easier to scoop into the dip.

If you don't like any of those layers you can remove them - I've done it before without avocado, or you could take out the extra layer of tomatoes, though I find they're helpful to the consistency. If you like black olives, they'd be really nice on there too.

The most important part is in the eating: make sure when you eat it that you get a bit of all the layers! And don't leave it unattended - you'll come back and it will be all gone. Survival of the fittest and all that...