5 layer Mexican Dip

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.3
  • Total Fat: 6.4 g
  • Cholesterol: 1.5 mg
  • Sodium: 288.2 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.4 g

View full nutritional breakdown of 5 layer Mexican Dip calories by ingredient
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Ellie Krieger Mexican Dip Ellie Krieger Mexican Dip
Number of Servings: 12


    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. 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.

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 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.

Number of Servings: 12

Recipe submitted by SparkPeople user RAVENETTE1.

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