Mexican Layered Dip

7-layer-Mexican-dipThere 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.
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