5-Layer Mexican Dip Recipe

Looking for an easy 5-Layer Mexican dip recipe? Learn how to make 5-Layer Mexican dip using healthy ingredients.


Submitted by maha-kisa

Makes 30 servings



from CE - http://www.cleaneatingmag.com/Recipes/Recipe/Mexican-5-Layer-Dip.aspx

Recipe Ingredients for 5-Layer Mexican dip

1 cup dried pinto beans (2 cans, drained)
400 to adjust for cooked beans water
450 g (3 medium) tomatoes, seeded and chopped
130 about 3/4 cup white onion
2 jalapeño peppers, seeded and chopped (about 1/3 cup)
20 g chives, chopped
4 tbsp lime juice, divided
1/2 tsp sea salt, plus additional to taste, divided
1 tsp fresh ground black pepper, to taste
200 g (2) ripe avocados, pitted and peeled
180 about 1 1/2 cups reduced-fat cheddar cheese
280 g reduced-fat sour cream

Recipe Directions for 5-Layer Mexican dip

  1. Rinse beans in a colander and pick through, discarding any debris or small stones. Place in a medium saucepan and add enough water to cover beans. Bring to a boil over high heat and cook for 2 minutes. Turn off heat and let beans rest for 1 hour. Drain beans in a colander and rinse. Wash saucepan, return beans to saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer. Cover and cook for 1 1/2 to 2 hours or until beans are very tender. Reserve about 2/3 cup cooking liquid, drain beans and set aside to cool. (Or, cover and refrigerate beans in their cooking liquid for up to 4 days. Reserve 2/3 cup liquid and drain before proceeding with recipe.)

  2. In a medium bowl, combine tomatoes, onion, jalapeños and about two-thirds of cilantro. Squeeze juice of 1 lime over tomato mixture and season, to taste, with salt and black pepper. Set aside.

  3. In a food processor or blender, combine avocados, remaining cilantro and remaining juice of 1 lime. Purée until slightly chunky. Season with salt and black pepper, to taste. Set aside.

  4. Place beans and 1/3 cup reserved cooking liquid in a food processor (or use a powerful blender or mash by hand with a potato masher). Process until you have a slightly chunky purée, adding additional cooking liquid, 1 tbsp at a time, as needed to reach desired consistency. Add 1/2 tsp salt and black pepper. Pulse several times to combine. Transfer beans to a 9 x 13-inch casserole dish or large glass bowl and spread into an even layer.

  5. Sprinkle cheese evenly over beans. Dollop scoops of avocado mixture over cheese and use a spatula to spread into a thin layer. Dollop scoops of sour cream over avocado and spread into a thin layer. With a slotted spoon (to drain any liquid), spread tomato mixture evenly over sour cream. Serve immediately or cover and chill for up to 4 hours.

Categories

Appetizers

Nutrition Facts
Serving Size 64.9g
Amount Per Serving
Calories
73
Calories from Fat
32
% Daily Value*
Total Fat
3.6g
6%
Saturated Fat
1.7g
8%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
81mg
3%
Potassium
200mg
6%
Total Carbohydrates
6.8g
2%
Dietary Fiber
1.8g
7%
Sugars
1.4g
Protein
3.8g
Vitamin A 5% Vitamin C 8%
Calcium 6% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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