Layered Mexican Black Bean Dip
Layered Mexican Black Bean Dip Appetizer/Snack - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 (15.5 oz) can low-sodium black
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- Serving platter
- Chef's knife
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- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15.5 oz) can low-sodium black beans, drained and rinsed
- 1 tablespoon minced chipotle pepper in adobo sauce
- 4 tablespoons lime juice, divided
- 1/4 teaspoon ground cumin
- 1 tablespoon water
- 1 teaspoon salt, divided
- 2 cups fresh corn kernels, cut from cob
- 1/4 cup chopped cilantro leaves
- 2 ripe avocados, peeled and seeded
- 4 medium tomatoes, seeded and diced (about 2 cups)
- 1/4 cup thinly sliced green onions
- 2 tablespoons finely diced jalapeno pepper
- 1 cup shredded reduced-fat sharp Cheddar cheese
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