Selasa, 24 April 2012

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.

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