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#MenuMonday: Mexican Dip

#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 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.

Mexican Dip


  • 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


  1. 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.
  2. 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.
  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 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.
  5. 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:

Make sure to let us know if you enjoyed this zesty Five Layer Mexican Dip!

Check back on 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.