And then 5 simple steps to create 5 simple layers...
1) Cut your 3 avocados in half and scoop them out onto your dish (a shallow serving dish works best). I usually slice the avocados pretty thin to make them easier to mash. I just take a regular dinner fork and mash them up by hand straight on my serving dish. This should be a pretty simple task assuming your avocados are ripe. Spread the mashed avocados so that they cover your dish completely. It should look like the photo below. This is layer #1, and in my opinion the tastiest and most important:)
2) Take your small container of sour cream and spread over the avocado. It should be just the right amount. It's important to put the sour cream on next, as it helps to keep the avocado from turning brown. This is layer #2.
3) Chop up the bottom portion of your green onion bunch. This one was a pretty small bunch and I probably should have got 2. This is totally up to you... want more green onions? Use 2 or 3 bunches. I just use a knife to thinly slice the onions, but sometimes when Lance makes the dip, he uses a food processor for really finely chopped onions. This is layer #3.
4) Pour the container of Picante sauce over your sour cream and green onions and spread evenly. Your party dip should start to resemble some type of child's finger painting artwork (with green onions and peppers, of course). This is layer #4. (almost done)
5) And finally, take your entire bag of shredded chedder cheese and sprinkle evenly over the Picante sauce. Do not dare skimp on the cheese. If the avocado is the best part of this dip, the cheese is a close second. You can never go wrong with too much cheese. I've even been known to open a second bag, just to make sure my top layer of cheese was plentiful... don't judge. This is layer #5.