Five Layer Mexican Dip

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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.

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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.

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Delicious - my friends finished it faster than I thought possible. The homemade bean dip part was my favorite!

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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!

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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.

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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!!

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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!

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This is a good recipe. I omitted the corn, it actually takes away from the dip.

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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.

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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.