Gluten-Free
Mexican 5-Layer Dip recipe
Michael Waring

You save: 60 calories, 5.5 g total fat, 4.5 g saturated fat and 479 mg sodium

If you loved this 5-layer Mexican dip, try this black bean dip!

Servings
27
Prep Time
40 min
Cook Time
185 min
Duration
225 min

Ingredients

  • 1 cup dried pinto beans
  • 3 medium tomatoes, seeded and chopped (about 2 1/2 cups)
  • 1 small white onion, chopped (about 3/4 cup)
  • 2 to 3 jalapeño peppers, seeded and chopped (about 1/3 cup)
  • 3/4 packed cup fresh cilantro leaves, chopped, divided
  • Juice of 2 limes, divided
  • 1/2 tsp sea salt, plus additional to taste, divided
  • Fresh ground black pepper, to taste
  • 2 ripe avocados, pitted and peeled
  • 6 oz reduced-fat cheddar cheese, grated (about 1½ cups)
  • 1 1/2 cups reduced-fat sour cream

Preparation

  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. (Alternatively, 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.

Nutrition Information

  • Serving Size 1/4 cup
  • Calories 86
  • Carbohydrate Content 8 g
  • Cholesterol Content 8 mg
  • Fat Content 4.5 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 87 mg
  • Sugar Content 1.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g