5-Layer Bean Dip with Blue Corn Tortilla Chips

by David

Need an appetizer that will please a dozen people in less than 30 minutes? Well, than this recipe is your golden ticket! 5 layers of chip-dipping pleasure with black beans, ripe avocados, plump juicy tomatoes, crunchy onion, and sprinkles of fresh seasonings – this recipe is sure to win over any guest! For your next party dip into 5-layers of fun and excitement with this 5-layer bean dip!


  • Extra-virgin olive oil 2 tsps
  • Onion, diced 1 medium
  • Cloves garlic, minced 2 medium
  • Can of black beans, drained and rinsed 15.5 ozs
  • Minced chipotle pepper in adobo sauce 1 tbsp
  • Lime juice 4 tbsps
  • Ground cumin 1/4 tsp
  • Water 1 tbsp
  • Salt 1/2 tsp
  • Corn kernels 2 units
  • Fresh cilantro leaves, chopped 1/4 cup
  • Avocados, ripe; peeled, pitted and pulp removed 2 medium
  • Tomatoes; seeded and diced (or 2 cups) 4 medium
  • Scallion, thinly sliced 1/4 cup
  • Jalapeno pepper, finely diced (optional) 1 tbsp
  • Extra-sharp cheddar, shredded 3/4 cups
  • Blue Corn Tortilla Chips (or pita wedges, if preferred) to dip!


  1. Place a large-sized non-stick sauté pan over medium-high heat. Add in olive oil and heat. Stir in the onions and sauté for approx. 3 minutes or until tender and translucent. Stir in garlic and continue cooking for 2 more minutes.
  2. Place ½ of the onion mixture into a food processor or blender and add in the black beans, chipotle pepper, 2 tbsp. lime juice, cumin, salt, and the 1 tbsp. of water. Process until smooth and set aside.
  3. Next, place the corn kernels into the skillet with the remaining onion mixture. Stir to blend and cook for approx. 3 minutes. Remove pan from heat and stir in chopped cilantro leaves.
  4. In a small mixing bowl, using a fork or other kitchen utensil, mash together the pulp from the avocados and the remaining 2 tbsp. of lime juice. Mash and stir until well blended.
  5. In a medium-sized mixing bowl, combine diced tomato, sliced scallion, and diced jalapeno. Toss to mix well. Season with salt and pepper, to taste (opt.).
  6. In skillet add beans, and chili paste and heat for about 3 minutes, stirring often, until mixture becomes fragrant. Mash beans with a fork or other utensil. Remove skillet from heat and stir in 2 tbsp. water. Continue mashing until mixture is semi-smooth.
  7. Spread mixture in the bottom of a 2-quart glass casserole dish. Sprinkle cheeses over the beans.
  8. In a small bowl, cut avocados in half and remove pits. Scoop out the pulp into the bowl, add 1 tsp. salt and 2 tsp. lemon juice and mash together. Spread mashed avocado over the layer of cheese.
  9. In a 8- x 8-inch glass baking dish (or glass serving dish of choice), spread the black bean mixture across the bottom of the dish to assemble the first layer of the dip.
  10. For the next layer, spread the corn mixture over the bean mixture. Next a layer of the avocado-lime mixture, followed by the tomato mixture, then topped with shredded cheddar for the final layer. Serve with blue corn tortilla chips (or pita wedges, if preferred) for dipping. Serve with salsa and sour cream, if desired. Refrigerate any leftovers, covered, for up to 3 days.

Image By: iheartnaptime.net

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