Festive Five Layer Mexican Dip

FESTIVE FIVE-LAYER MEXICAN DIP
Olive oil
1 medium red onion, diced
2 T. minced garlic
1 (15.5-oz.) can black beans, drained and rinsed
1 T. minced chipotle pepper in adobo
¼ c. lime juice
½ t. ground cumin
1 T. water
1 t. salt
1 (10-oz.) pkg. frozen corn, thawed
¼ c. chopped cilantro leaves or parsley
2 ripe avocados
2 c. seeded and diced tomatoes
1 bunch green onions, thinly sliced
1-2 finely diced jalapeno peppers, seeded
1 c. shredded Monterey Jack/Cheddar Cheese, or your favorite

1. Drizzle oil in bottom of large skillet and place over medium heat.
2. Add onions and cook until softened.
3. Stir in garlic and cook 1-2 more minutes.
4. Put half of onion mixture in food processor with black beans, chipotle pepper, 2 T. lime juice, cumin water and salt. Puree until smooth. Set aside.
5. Add corn to skillet with remaining onion mixture and cook 3 minutes.
6. Remove from heat and stir in cilantro.
7. In bowl, mash avocado with remaining lime juice.
8. In another bowl toss together tomatoes, green onions and jalapenos.
9. Season the tomato mixture with salt and black pepper to taste.
10. Spread the black bean mixture into bottom of 8×8” glass baking dish.
11. Top with corn mixture, spread to form a single layer, then spread the avocado, then the tomato mixture.
12. Top with cheese.
13. Serve with favorite chips.