Five Layer Mexican Dip

Name: Five Layer Mexican Dip
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 ripe avocados; 439 grams black beans, preferably low-sodium, drained and rinsed; 1 Tbsp minced chipotle pepper in adobo; 59 milliliters chopped cilantro leaves; 473 milliliters corn kernels (10-ounce box frozen corn); 2 cloves garlic, minced; 0 teaspoons ground cumin; 1 Tbsp finely diced jalapeno pepper, optional; 4 Tbsps lime juice; 2 teaspoons olive oil; 1 medium onion, diced; 1 teaspoons salt; 59 milliliters thinly sliced scallion; 177 milliliters shredded extra-sharp Cheddar; 473 milliliters medium tomatoes, seeded and diced (about; 1 Tbsp water

Five Layer Mexican Dip is a gluten free and vegetarian hor d'oeuvre. This recipe serves 12. One portion of this dish contains about 6g of protein, 8g of fat, and a total of 155 calories. This recipe is typical of Mexican cuisine. If you have lime juice, water, cheddar, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes around 23 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

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Garlic

Onion

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.

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Chipotle Chiles

Black Beans

Lime Juice

Cumin

Onion

Water

Salt

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Food Processor

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes.

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Onion

Corn

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Frying Pan

Remove from the heat and stir in the cilantro leaves.

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Fresh Cilantro

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.

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Salt And Pepper

Lime Juice

Jalapeno Pepper

Green Onions

Tomato

Avocado

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Bowl

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.

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Tomato

Avocado

Cheese

Dip

Beans

Corn

Serve with baked chips.

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French Fries

Equipment

Frying Pan

Food Processor

Bowl

Ingredients

Servings:

ripe avocados 439grams

black beans, preferably low-sodium, drained and rinsed 1Tbsp

minced chipotle pepper in adobo 59milliliters

chopped cilantro leaves 473milliliters

corn kernels (10-ounce box frozen corn)2cloves

garlic, minced 0teaspoons

ground cumin 1Tbsp

finely diced jalapeno pepper, optional 4Tbsps

lime juice 2teaspoons

olive oil 1medium

onion, diced 1teaspoons

salt 59milliliters

thinly sliced scallion 177milliliters

shredded extra-sharp Cheddar 473milliliters

medium tomatoes, seeded and diced (about 1Tbsp

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.