CEiMB: Five Layer Mexican Dip
Whoo, I almost didn’t get this one made in time for CEiMB Thursdays. I literally just finished putting it all together and taste testing it! I am a big fan of chips and dip of most any kind so I was really looking forward to this one, but for some reason I was hesitant about making it. Well, actually, I can pinpoint exactly why I was hesitant. First, there is a pretty lengthy ingredient list which always triggers anxiety for me. I assume if there are lots of ingredients, there will also be lots of steps. And my bigger concerns were the cilantro and tomatoes.
Since I was making this last minute and for only myself, I made quite a few substitutions and modifications which I’ll list below. Even with my changes, I think I was true to the original recipe. This was so good! I wouldn’t change anything and could definitely see serving this to guests for parties and whatnot. I think it would be a great summery, picnic dish. I ate mine cold, but I can see it still being good at room temperature as well so I wouldn’t worry about it sitting out which is always hard to stay on top of when you’re the hostess. Thanks to Heather at Mama Cooks for such a great pick!
The best part? I got to use up some of the cubes of frozen chipotle peppers I made a while back! So much easier than trying to chop one up. It worked great. If you haven’t tried this before, I highly recommend it. I put the whole can of chipotles and sauce in the mini food processor and blended until smooth. Then I put 1-2 teaspoons in ice cube trays (mine are shaped like flowers lol). I put them in the freezer, and once they hardened, I popped the chipotle cubes out into a zip top bag. Now they’re ready to go any time I need them, just like those little cubes of fresh herbs I’ve seen at Trader Joe’s.
Also, The Not So Skinny Kitchen is now on Facebook. So if you’re on Facebook, feel free to become a fan :) Also, if you have a page set up for your blog, let me know because I want to fan you as well! And let me know what kind of content, other than the blog links, you might like to see.
Five Layer Mexican Dip
1 can fat free refried beans
1 tablespoon minced onion
1/4 teaspoon garlic powder
1/2 tablespoon minced chipotle pepper in adobo
1 tablespoon lime juice
1/4 teaspoon ground cumin
1 cup corn kernels
1 ripe avocado, mashed
1/2 cup salsa
1/3 cup shredded extra-sharp Cheddar
Place beans in a medium-sized microwave-safe bowl or 4 by 4 glass baking dish. Heat for about 1 minute, just enough to make the beans easier to work with. Add onion, garlic, chipotle pepper, lime juice, and cumin. Once well combined, spread the bean mixture evenly in the bottom of the dish. Top with the corn, spreading it out to form a single layer over the beans, repeat with the avocado, then the salsa. Top with cheese. Serve with baked chips.