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Five Layer Mexican Dip

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Makes: 12 servings adjust
A lightened up version fresher version of Mexican Layer Dip from Ellie Krieger.



  • 2 teaspoons Olive Oil
  • 2 cups Onion, diced
  • 2 cloves Garlic, minced or pressed

Step 1

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.


  • 15 12 ounces Canned Black Beans, (preferrably low-sodium) drained and rinsed
  • 1 tablespoon Canned Chipotle Peppers in Adobo Sauce, minced
  • 2 tablespoons Fresh Lime Juice
  • 14 teaspoon Ground Cumin
  • 1 tablespoon Water
  • 12 teaspoon Kosher Salt

Step 2

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.


  • 2 cups Frozen Corn
  • 14 cup Fresh Cilantro, chopped

Step 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.


  • 2 Avocados, ripened
  • 2 tablespoons Fresh Lime Juice

Step 4

Cut avocados in half, remove pit and scoop the avocado out of the skin and into a small bowl. Add the remaining lime juice and mash.


  • 4 medium Tomatoes, seeded and diced (about 2 cups)
  • 14 cup Scallion, thinly sliced
  • 1 tablespoon Jalapeno Pepper, finely diced (optional)
  • Kosher Salt, to taste
  • Black Pepper, to taste

Step 5

In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Step 6

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.


  • 34 cup Shredded Extra Sharp Cheddar Cheese

Step 7

Top with the cheese. Serve with chips.
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