Five-Layer Mexican Dip

By dette

Serving this dip is like having a mariachi band at the party. It's vibrant fun, and gets everyone in a festive mood. It is satisfyingly rich, thanks to buttery avocado and creamy bean dip, but it's lime-spiked, colorful freshness is a welcom update. Try serving this with Chili Tortilla Chips.

Ingredients

• 2 tsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• one 15-oz can black beans, preferably low-sodium, drained and rinsed
• 1 1/2 tsp minced chipotle pepper from seeded canned chipotle peppers
• in adobo sauce
• 4 tblsp fresh lime juice
• 1 tblsp water
• 1/2 tsp salt, plus more tro taste
• 1/4 tsp ground cumin
• 2 c. corn kernels (one 10-oz box frozen corn
• 1/4 c. fresh cilantro leaves, chopped
• Salt and freshly ground black pepper to taste
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 c)
• 1/4 c. thinly sliced scallion
• 1 tblsp finely diced and seeded jalapeno pepper, optional
• 3/4 c. shredded extra-sharp cheddar cheese

Details

Servings 12

Preparation

Step 1

Heat the oil in a skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, about 2 minutes more.

Place half the onion mixture, the black beans, chipotle, 2 tablespoons of the lime juice, the water, salt and cumin in a food processor and puree until smooth. Set aside.
Add the corn to the skillet with the reamining onion mixture and cook over medium-high heat, stirring, about 3 minutes. Remove from the heat and stir in the cilantro and salt and black pepper,.
Pit and peel the avocados, then in a small bowl, mash the avocados with the remaining 2 tablespoons lime juice. In a medium bowl, toss together the tomatoes, scallion, and jalapeno if using. Season with salt and black pepper to taste.
Spread the black bean dip into the bottom of an 8 inch square glass baking dish or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans. Spread avocado in a single layer over the top, then the tomatoes. Top with the cheese. Serve with baked tortilla chips.

cal 150; tot fat 8g; sat fat 2g; mono fat 4g; poly fat 0.8g; prot 5g; carb 17g; fib 5g; chol 10mg; sod 230 mg;