Mexican 5-Layer Dip

[RunninTeach]

From Ellie Krieger. Made this a couple of weeks ago for a party, and the guys INHALED it.

2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5 oz.) can of black beans, drained and rinsed
1 TBSP minced chipotle pepper in adobo sauce
4 TBSP lime juice
1/4 tsp ground cumin
1 TBSP water
1/2 tsp. salt
2 cups corn kernels (10 oz box frozen)
1/4 cup chopped cilantro
2 ripe avocados
4 medium tomatoes, seeded and diced
1/4 cup sliced scallions
1 TBSP finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp cheddar (I used 2% mild 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 min more.

Pour half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 TBSP 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 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 8x8 glass baking or serving dish. Top with corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese.

Serving = 1/2 cup
Cal=140
Fat= 8 g
Protein = 5 g
Fiber = 5 g

[bostonwendy]

what a nice, "real" food version of this party favorite! maybe I will do this for superbowl tomorrow.

thanks for sharing!