Just a side note, I’m not sure how this is FIVE layers…I counted three. Maybe four, if cheese is a layer. Anyhow…
I wanted to make something snack-y, because the biggest snack day all year is coming up – SUPER BOWL!
Did you know the Super Bowl is the highest chip consumption day of the year? True story. So, it makes sense to make something healthy to dip those chips into. I mean, I love onion dip as much as the next person, but my love handles tell another story…
So, how does this stack up to other dips? I loved it! I tried to feed it to my son, but being two years old, it was a little spicy for his palate – chipotle in adobo are HOT. Just a warning.
And, it’s very pretty. I love pretty food. I threw a little extra cilantro on top to make it pop. Sorry to all the cilantro haters out there (p.s. what is WRONG with you?).
I did find the dip to be a little watery after being in the fridge for a while – SO – either serve it immediately, or omit the extra water the black bean portion of the dip calls for. And drain the black beans really, REALLY well. I’d probably even pat them down on a paper towel.
Without further ado, I bring you:
Five Layer Mexican Dip (courtesy of Ellie Krieger and foodnetwork.com)
Gather:
2 teaspoons olive oil
1 medium onion, diced1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
3/4 cup shredded extra-sharp Cheddar
How to:
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 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.
Per Serving:
Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg
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