Five Layer Mexican Dip

  Posted on May 3, 2012  by Leslie Blythe  No comments

Here is a great layered dip that is low in calories and fat for your Cinco de Mayo party.

Five Layer Mexican Dip

Serves 12

2 tsp olive oil
1 medium onion, diced
2 cloves garlic, minced
15.5 oz can black beans, preferably low-sodium, drained and rinsed
1 Tbs minced chipotle pepper in adobo
4 Tbs lime juice
¼ tsp ground cumin
1 Tbs water
½ tsp salt
2 cups corn kernels (10 oz box frozen corn)
¼ cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
¼ cup thinly sliced scallion
1 Tbs finely diced jalapeno pepper, optional
¾ cup shredded extra-sharp Cheddar

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.