Saturday, May 10, 2008

Five Layer Mexican Dip*****

We love Mexican avocado dips, especially in the summer when the tomatoes are irresistible!  The traditional avocado dip has both mayo and sour cream; this one has NEITHER!  I honestly thought to myself, "this recipe will be good but I'm going to miss the creamy and fatty taste of the mayo/sour cream mixture."  To my pleasant surprise my husband and I didn't miss it a bit, this dish rocks! 
Plus, with no mayo I won't have to worry about the dish spoiling if it sits out --- but then again this dip won't last that long :o) 
(It's seriously already over half gone, just between my hubby and I!)

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2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (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 cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar (I used pepper-jack and only 1/4 cup as garnish)

1 (4oz ) can sliced olives, highly recommended

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, water and salt. Puree until smooth. Set aside. (I loved the lime flavor in this homemade bean spread, but you could purchase a jar if short on time)

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.

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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.

Recipe ADAPTED FROM Ellie Krieger - Food Network


sara said...

This dip really is great. I just made it over 4th of July. I added a bit of Greek yogurt on top to mimic the creaminess that I love about these types of dips.

I love that you are eating it for dinner, I will have to test the waters with that idea one night. I don't know if Nick will go for it.

Sarah said...

This looks SO yummy! Thanks for sharing!