5 Layer Mexican Dip

This 5-Layer Mexican Dip is great for parties or Potluck's. It has a wonderful taste and is so easy to make. It can be prepared ahead of time and will feed a crowd. It is much healthier and much lighter than the regular dips (especially store bought ones) because it doesn't contain all the fatty ingredients found in most of them.

5-Layer Mexican Dip
(from Ellie Krieger)

Ingredients

• 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
• ¼ teaspoon ground cumin
• 1 tablespoon water
• ½ teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• ¼ cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• ¼ cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• ¾ cup shredded extra-sharp Cheddar

1.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.

2.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.

3.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.

4.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.

5.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.