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5 layer Mexican Dip Recipe

   
 

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     5 layer Mexican Dip

Category   Appetizers
Sub Category   None
Servings   12
Preptime   25 min

Ingredients
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon cumin
1 tablespoon water
1/2 teaspoon salt
 
2 cups corn kernels
1/4 cup chopped cilantro leaves
2 ripe avocadoes
4 medium tomatoes, seeded and diced
1/4 cup thinly sliced scallion
1 tablespoon finely sliced jalapano pepper
3/4 cup shredded extra sharp cheddar

Instructions
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.
Serving Suggestions
1/2 cup= 140 calories


Originally Submitted
9/13/2015





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