Five-Layer Dip

Name: Five-Layer Dip
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 jalapeno, seeded and chopped; 2 cloves garlic, minced; 1 cup fresh or thawed frozen corn kernels; 1/2 red bell pepper, seeded and chopped; Salt and pepper; 1 15.5-oz. can black beans, drained and rinsed; 1/4 cup fresh lemon juice; 2 ripe avocados, pitted, peeled and diced; 2 tablespoons chopped cilantro; 1/2 cup sour cream; 1/2 cup plain Greek yogurt; 1 tablespoon minced canned chipotle pepper in adobo sauce; 1 cup salsa; 1/2 cup grated Cheddar; 2 scallions, white part only, thinly sliced

17 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
1 cup fresh or thawed frozen corn kernels
1/2 red bell pepper, seeded and chopped
Salt and pepper
1 15.5-oz. can black beans, drained and rinsed
1/4 cup fresh lemon juice
2 ripe avocados, pitted, peeled and diced
2 tablespoons chopped cilantro
1/2 cup sour cream
1/2 cup plain Greek yogurt
1 tablespoon minced canned chipotle pepper in adobo sauce
1 cup salsa
1/2 cup grated Cheddar
2 scallions, white part only, thinly sliced

Directions

1

Warm oil in a large skillet over medium-high heat. Add onion and jalapeno and cook, stirring often, until softened, 3 to 5 minutes. Add garlic; saute 1 minute. Transfer half of mixture to a food processor.
2

Add corn and bell pepper to the skillet with remaining cooked onion mixture. Stir over medium-high heat until corn is slightly cooked and warmed through, about 3 minutes. Season with salt and pepper.
3

Add beans to processor; pulse to blend. Add half of lemon juice and 2 Tbsp. warm water. Process until smooth. Season with salt and pepper. Spread over bottom of a deep-dish pie plate. Spread corn mixture on top of bean mixture.
4

Mash avocado with remaining lemon juice and cilantro. Season with salt and pepper. Spread over corn mixture. Mix sour cream, yogurt and chipotle in a small bowl and spread over avocado layer. Spread salsa over sour cream mixture; top with cheese and scallions. Serve at room temperature.