Name: Five Layer Mexican Dip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 12 servings, serving size 1/2 cup
Cuisine: mexican
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

Watch how to make this recipe.

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.

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Five Layer Mexican Dip

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