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Five Layer Mexican Dip
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| 2 tsp | olive oil |
| 1 medium | onion, diced |
| 2 cloves | garlic, minced |
| 1 can | black beans, drained and rinsed |
| 1 tbsp | minced chipotle in adobo |
| 4 tbsp | lime juice |
| 1/4 tsp | cumin |
| 1 tbsp | water |
| 1/2 tsp | salt |
| 2 cups | corn kernels |
| 1/4 cup | chopped cilantro |
| 2 | avocados |
| 4 medium | tomatoes, seeded and diced |
| 1/4 cup | thinly sliced scallion |
| 1 tbsp | chopped jalapeno, (optional) |
| 3/4 cup | shredded cheddar |
Heat oil in skillet over medium-high heat. Add onions and cook about 3 mins. Stir in garlic and cook 2 more mins.
Pour half of onion mixture into food processor with beans, chipotle, 2 tbsp lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add corn to skillet with remaining onion mixture and cook about 3 mins. Remove from heat and stir in cilantro.
Mash avocado with remaining lime juice. Toss together tomatoes, scallion and optional jalapeno. Season with salt and pepper to taste.
Spread bean mixture at bottom of dish. Top with corn mixture, then avocado, then tomatoes. Top with cheese.
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