Happy Cinco de Mayo! I couldn’t pass up making this 5 layer taco dip. It’s the perfect appetizer to celebrate with, that you can make in under 30 minutes for under $20.
You will need 1 medium onion, 1 tablespoon minced garlic, a 9 oz. box of frozen corn (approximately 2 cups), 1 can of black beans, 4 tablespoons lime juice, 1 tablespoon salsa, 1 tablespoon water, ½ teaspoon salt, ¼ chopped cilantro leaves, 2 avocados, 4 medium diced tomatoes, ¼ cup scallions, 1 tablespoon jalapeno, salt, pepper, ¾ cup shredded cheddar cheese, and tortilla chips.
In a skillet, cook the diced onion on medium heat for approximately 3 minutes. Remove half of the onions and set to the side. In the skillet with the remaining onion, stir in the garlic and 2 cups of corn, cook for an additional 4-5 minutes. Remove from heat and set aside in a small bowl.
Next, in a food processor combine the onions (that we removed from the skillet earlier), 1 can of drained and rinsed black beans, 2 tablespoons lime juice, 1 tablespoon salsa, 1 tablespoon water, and ½ teaspoon salt. Spread the mixture along the bottom of a serving dish (approximately 7×7).
In the corn/onion/garlic mixture, add in a ¼ cup cilantro leaves and stir together. Spread this mixture over the beans in the serving dish.
In a small bowl, mash 2 avocados together with 2 tablespoons lime juice. Spread this over the corn layer in the serving dish.
Next, in a small bowl, combine 4 diced medium tomatoes, a ¼ cup sliced scallions, 1 tablespoon diced jalapeno, and salt and pepper to taste.
Cover the avocado layer with this mixture in the serving dish. Top this layer with 3/4 cup of shredded cheddar cheese.
Serve with tortilla chips and enjoy!
eating-taco-dipRecipe courtesy of Food Network.
You will also need some festive dishes: