2 ripe avocados, peeled and cut into chunks
8 oz. cream cheese; softened
1/2 c. sour cream
2 tbsp. milk
1 tsp. lemon juice
1 1/2 tsp. chili powder
1 c. shredded head of lettuce
2 tomatoes; diced
2/3 c. diced green onion
1 c. shredded cheddar or jack cheese
1 jar of your favorite salsa (6-8 oz.)

Blend avocados, cream cheese, sour cream, milk, lemon juice, and chili powder together in food processor or blender until creamy. Spread the mixture on the bottom of a large platter. Then top with remaining ingredients. Chill until ready to serve. This appetizer may also be converted into individual salads for a mexican dinner. Try using small terra cotta or ceramic dishes for each layered salad surrounding each with a circle of chips. Garnish with a slice of lime, or a bit of fresh cilantro.