04 November 2012

Mexican 5 Layer Dip


2 tsps. olive oil
1 medium onion, diced
2 medium size cloves of garlic, minced
1 (15.5-ounce) can low-sodium black beans, drained and rinsed
1 tbsp. chipotle pepper in adobo sauce, minced
4 tbsps. fresh lime juice
1/4 tsp. ground cumin
1 tbsp. water
1/2 tsp. salt
1 (10 oz.) box frozen corn kernels.
1/4 C chopped coriander leaves/cilantro

2 ripe hass avocados

4 medium tomatoes, seeded and diced (about 2 cups)
1/4 C scallion, thinly sliced
salt and pepper

3/4 C extra-sharp Cheddar, shredded (I used Cabot brand, its labelled halal)


Preparing the layers

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 mins. Stir in the garlic and cook for 2 mins. more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tbsps. 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.Let cool

In a small bowl mash the avocado with the remaining lime juice.

In a medium bowl toss together the tomatoes and scallions. Season tomato mixture with salt and pepper to taste.


Take a 8 x 8 glass baking or serving dish or any dish you like, a transparent glass bowl only makes for better presentation as you can see all the layers through it. Spread the black bean dip into the bottom, top with the corn mixture, spreading it out to form a single layer over the beans, then spread the avocados, then the tomatoes. Top with shredded cheese. Serve with your favorite chips.