from your typical X Layer Mexican Dip.
The bottom layer is a smokey black bean
puree with chipotle. Then the second
layer has onion, corn, and chiles sauteed.
I had trouble not eating that part before
putting into the dip.
This is just a really nice flavorful blend,
but for a party of more than 10, I'd
double the recipe.
5 Layer Mexican Dip
Ingredients:
2 tsp olive oil
1 1/2 cup diced onion
2 cloves garlic, minced
1 15 oz can black beans, drained
1 tbsp minced chipotle pepper in adobo
4 tbsp lime juice
1/4 tsp ground cumin
l1 tbsp water
1/2 tsp salt
2 cups frozen corn kernels
1/4 cup chopped cilantro leaves
1/2 cup diced green chiles
2 ripe avocados
2 cups diced tomatoes (about 4 medium)
1/4 cup sliced green onions
3/4 cup shredded extra-sharp Cheddar
lettuce for garnish
Preparation:
1. Heat oil in skillet over medium-high heat.
Add onions and garlic and cook until soft
about 3 minutes.
2. Put half the onion mixture into a blender
or food processor with the black beans,
chipotle pepper, 2 tbsp of the lime juice, cumin,
water, and salt. Puree until smooth and set aside.
3. Add the corn to the skillet with remaining onion
mixture and chiles and cook for 3 minutes. Remove
from heat, cool and stir in cilantro leaves.
4. Mash avocado with remaining lime juice and dash
salt. Toss tomatoes and green onion with salt and
pepper to taste.
5. 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, then repeat with avocado, then tomatoes
and cheese. Serve with tortilla chips.
Preparation time: 20 minutes
Serves: 8
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5 Layer Mexican Dip
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