Five Layer Mexican Dip

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
12 servings, serving size 1/2 cup
Level:
Easy

CATEGORIES
NUTRITION INFO
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
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

Pairs Well With
Lager

Crisp, refreshing light beer

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    81 Reviews
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    This recipe was great! Will definitely use again. I followed it exactly (didn't use the jalapenos) and the flavor was perfect and the bowl was cleaned by the end of the football game.
    This was good, but not the best I've had. I think it was missing a taco meat layer... I loved the bean layer - definitely don't skip the chipotle peppers in adobe sauce. They add a special flavor that was my favorite part. I made it 10 hours before my party and the avocado layer was still green. The next day it was brown, so don't make this too much in advance. In short, this took a lot of effort and it I'll only make it again if I add meat. My guests and husband enjoyed it though.
    That's what I was thinking about the taco meat - this is very similar to the way I make nachos but I include taco meat and its very good. Also top with melted velvetta and mix some taco seasoning in with the cheese or taco sauce.
    i don't often rate things, although i should since i ALWAYS find them helpful. This dip was a HUGE hit at my house in two occasions over the holidays. i added a good dose of jalapeno and an extra chipotle and it was SO good. cooking the onions and mixing with the beans adds so much flavor. DEFINITELY going in the permanent recipe box.
    Delicious - my friends finished it faster than I thought possible. The homemade bean dip part was my favorite!
    This is very good. Easily as good as any other layered dip I've had and healthier. Hey, if you need sour cream, put it on the side!
    Great recipe. I made the mistake of forgetting to seed the tomatoes, which made the dip a bit watery as it sat. Otherwise, this was wonderful with or without chips.
    I made this for a party of 10 adults and doubled the recipe. It was OUTSTANDING!! It took me longer to make it then the recipe states (almost 1.5 hours but was well worth it and I am probably a slow chopper! Also, I recommend refrigerating it about 2 hours before serving just to allow the dip to cool down a bit. Thank you, Ellie!!
    The bean portion is outstanding, very flavorful! When out of chipotle I use smoked paprika (sweet or hot, which also works when you don't want it to be spicy for kids or a potluck. I leave the corn out if I don't have fresh. I also leave out the cheese because the beans and corn have so much flavor you don't need it. Sometimes I top with salsa from a jar or my own guacamole, and I usually use dried beans and it works with pintos or red beans as well. This is one of the best recipes I've found this year!
    This is a good recipe. I omitted the corn, it actually takes away from the dip.
    Great fresh recipe for an old stand by taco dip! The freshly pureed black beans (vs. refried beans from can, the fresh lime juice, fresh cilantro all contribute to make the classic dip appetizer worthy of any party or celebration. I made the recipe as is (except doubled the recipe and put in a 13x9 dish, was serving 30 guests, used fresh corn on the cob AND added probaby about a teaspoon or two of Penzey's Smoked Spanish paprika to the black bean puree because I add it to just about everything I cook, it's fabulous!. It is a bit time consuming (and I'm a cook, but I've only made it twice and the second time was easier, and should be even easier the next time. If you want to make ahead of time, you can do the bean and corn layer. I chopped the tomatoes w/ scallions but left them in a separate bowl until just before serving and made the guacamole layer just before serving so it didn't turn brown. This recipe will not disappoint.
    YUMMY!!! This is a dip that is always requested at parties or a potluck. It's so easy and even my kids can help me make it.
    Wow! This was really good! My husband and daughter both rated it a 10 out of 10 and you have no idea how hard it is to get them to agree on anything! This is a keeper.
    Made this for an open house yesterday and everyone loved it. The chipotle gives it a great smoky flavor. My husband asked why I hadn't made this sooner--"It's FABULOUS!" he said. Very flavorful and pretty to look at. So much better than the premade 5 layer dips, and you don't miss the sour cream. Thanks Ellie!
    Very good!
    Took my husband about an hour to make though!!
    Delicious and nutritious. Always a hit at parties
    This recipe is exceptional. NO deprivation at all. I dont understand the reviews saying it took time etc.. Its simple. I am going to buy a clear glass bowl just for this dip.It can be made ahead and just tastes better. Definately double the recipe. I love you Ellie!
    I used less salt, more cumin and added nonfat sour cream to it. It came out great. Count on more like 45 minutes of prep though, rather than 15.
    I made this once for the family and it was great. Just made it a second time for company, and it was a big hit again. The ingredients are so healthful and delicious that I feel good about serving it.
    I have made this multiple times and it is great ever time! It does take some time to make but is so worth it! Delicious.
    This was really delish!! It did take a while to make but.. it was so worth it! I love that all the components are great on their own and together! Also it wasn't too salty like some dips can be! :
    Wonderful! Brought it to a neighborhood gathering and people just stood around the bowl...no one stopped even to get a plate! Doubled the recipe and used a trifle bowl to show the layers. Could live on this stuff!
    I made this for the Superbowl party and i was afraid no one will eat it because we had so much food there. But half way through the party people were starting to ask who brought the delish dip, and even the kids couldn't get the hands off of it. I did put in 3 avocados and thought the flavors were wonderful. I liked how it is such a healthy dip and so easy to put together. Thanks Ellie!
    Delicious. Needs a little creaminess.. sour cream?
    Excited about making this. Will post tomorrow the results
    Worth the time it takes to make it. The flavors were amazing.
     
    The only problem I found was I needed more avocado, but it was great!!!
    So fresh! This is a great way to make winter feel like summer! I only used two tomatoes and would definitely add more chipotle - not spicy enough for me. Great dip for football playoffs!
    I agree- It was a long process to make but it looks beautiful and tastes great!
    Very good, but a little lengthy..
    This was excellent and easy!! This was a great mix of mexican flavors that I never would have thought to put together in one dip. I loved the heat from the chipolte peppers in the black beans.
     

     
    ... and I agree that it takes a little while to make. You have to make each layer in the right order, so it's easy to layer in your dish.
     

     
    I made this recipe in a circular Pyrex bowl, which was cool because you can see each layer clearly as you dip your chips.
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