#MenuMonday: Five Layer Mexican Dip
#MenuMonday is back again! We have a great appetizer for you this week. This Five Layer Mexican Dip recipe from cookingchanneltv.com is the perfect addition to any summer occasion. It is a great appetizer for a cookout as it is easy to just put out and let guests eat what they want plus it is a light dish and will not fill them up so much that they cannot eat the main meal. It can also be used for cocktail hour at a wedding with a spoon in it so guests can get as much as they want or one can be at each table with chips so guests can sit, grab a chip and dip it in.
- 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
- Heat the oil in a skillet over medium-high heat. Addonions 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 afood processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
- 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.
- In a small bowlmash 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 thecorn 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.
Yield: 12 Servings
Total Time: 23 Minutes
Original Recipe: http://www.cookingchanneltv.com/recipes/ellie-krieger/five-layer-mexican-dip.html
Make sure to let us know if you enjoyed this zesty Five Layer Mexican Dip!
Check back on www.bctent.com/blog every Monday for a #MenuMonday party food or beverage recipe!
Feel free to submit your own recipes for us to share if you have a great recipe in mind for an event! We will share appetizers, meal options, desserts, and of course refreshing beverages.