Ellie's Five Layer Mexican Dip

This isn't your everyday bean dip. It takes a little more time and preparation and you can taste it. Canned black beans are pureed with softened onions and garlic, smoky chipotle, and lime. Frozen corn is sauteed and spruced up with fresh cilantro. Then there's the layer of ripe mashed avocados, followed by sharp Cheddar cheese, and finished with plum-tomato and jalapeno pico de gallo.

It's an Ellie Kreager (of Food Network) recipe, so of course it's healthy. A wholesome starter, snack, or even meal. Serve with baked chips for the lowest fat impact, or if you want to splurge, blue corn tortilla chips are our favorite!

INGREDIENTS
2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 Tbsp. chipotle pepper in adobo, minced
4 Tbsp. lime juice, divided
1/4 tsp. ground cumin
1 Tbsp. water
1/2 tsp. salt
2 cups frozen corn kernels
1/4 cup fresh cilantro, chopped
2 ripe avocados, peeled and pitted
4 Roma tomatoes, seeded and diced
1/4 cup green onion, thinly sliced
1 Tbsp. jalapeno, finely diced
3/4 cup extra-sharp Cheddar, shredded

DIRECTIONS
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.

2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 Tbsp. of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

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.

4. In a small bowl mash the avocado with the remaining lime juice. Season to taste with salt and pepper. (I added more cilantro too.) In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5. 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. Top with cheese. Serve with baked chips.

Makes an 8x8 pan.

(Adapted from Food Network)