There are a million recipes for Layered Mexican Dips. I had this Layered Mexican Dip at a party I attended recently and it was a bit different. The bottom layer of this Layered Mexican Dip is pureed with chipotle peppers – it gives a nice smokey flavor.
As with any recipe, you can alter it to your taste. I love cilantro so I use it liberally but if you don’t care for it, you can leave it out.
This is great served as a dip with tortilla chips. Leftovers are great rolled into a soft flour tortilla!
- 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
- Heat oil in skillet over medium-high heat. Add onions and garlic and cook until soft about 3 minutes.
- 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.
- Add the corn to the skillet with remaining onion mixture and chiles and cook for 3 minutes. Remove from heat
- Mash avocado with remaining lime juice and dash salt. Toss tomatoes and green onion with salt and pepper to taste.
- Spread the black bean dip into the bottom of and 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.