Five Layer Mexican Dip

TOTAL TIME: 23 min
Prep: 15 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 12 servings, serving size 1/2 cup
LEVEL: Easy

ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo
  • 4 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 2 cups corn kernels (10-ounce box frozen corn)
  • 1/4 cup chopped cilantro leaves
  • 2 ripe avocados
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • 1/4 cup thinly sliced scallion
  • 1 tablespoon finely diced jalapeno pepper, optional
  • 3/4 cup shredded extra-sharp Cheddar
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Directions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per Serving:

Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on April 15, 2013

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    So fresh, so tasty! I've used the corn mixture in many other recipes. Everyone loved this dip.

    people found this review Helpful.
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  • on October 09, 2011

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    Excellent dip, a lot of flavor. The black bean puree is so much better than refried beans.

    people found this review Helpful.
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  • on September 15, 2011

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    Awesome dish! Who would have known corn would make all the difference in the world? Black beans are now a staple in our home. Pureeing them to use in place of refried beans was a delicious suggestion. My husband, who supposedly "hates" black beans, gobbled this up! I made it for a pot luck at work and they scraped the bowl clean!

    people found this review Helpful.
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