Vegetarian 5 Layer Dip

July 25, 2012 | 5 Comments

5 Layer Dip

We have a group of friends, whom we met within six months of moving to Oregon. We  have been getting together once a month for, “friend’s dinners”, for about a year now, alternating houses every month. Most often these days, the host sets the dinner theme. Some of the themes have been grilling, Mediterranean, kabobs, tapas, Italian, and brunch for dinner. Last Saturday night, was “friend’s dinner”, and our gracious host set the theme as appetizers and dips. I made a 5 layer dip with leftover vegetarian beans, and other fresh ingredients.

Vegetarian Re-Fried Pinto Beans

Dominic thought I should leave out this first picture, because it did not look too appetizing, but I thought it was crucial for the process, and these vegetarian pinto beans are really delicious, so let us continue.

Sweet Corn and Onions Layer

I  sauteed sweet corn with onions from our garden

Guacamole Layer

This layer is a simple guacamole made with five ripe avocados, the juice of two limes, salt and ground pepper.

Cilantro Layer

A sprinkle of fresh chopped cilantro adds another dimension of flavor.

Cherry Tomato Layer

Some ripe, juicy, local, halved cherry tomatoes, picked from their vines, just hours before McMinnville Public Market.

Cheese Layer

A crumble of queso fresco cheese and another sprinkle of fresh chopped cilantro finishes off the amazingly delicious 5 layer dip.

5 Layer Dip Close Up

Enjoy with your favorite handmade corn tortilla chips, or garlic flatbread.

Vegetarian 5 Layer Dip
Print
Recipe type: Appetizer
Author: Jillian
Ingredients
  • 3 cups cooked vegetarian pinto beans, pulsed with hand blender
  • 1 Tbsp cumin
  • 3 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 medium onions, diced
  • 1 1/2 cups of sweet corn
  • 5 avocados
  • Juice of 2 limes
  • 1tsp kosher salt, or to taste
  • 3 grinds fresh black pepper
  • 1 heaping pint of cherry tomatoes
  • 1/2 package queso fresco cheese(soft, crumbly, fresh cheese used in Mexican cooking)
Instructions
  1. Pulse 3 cups cooked vegetarian pinto beans with hand blender
  2. Add beans to sauce pan
  3. Add cumin, chili powder and paprika
  4. Cook, stirring frequently for 10 minutes
  5. Spread beans in pie plate as first layer
  6. Saute sweet corn and onions
  7. Spread down corn mixture as 2nd layer
  8. Hand blend 5 avocados with juice of 2 limes, 1-2 tsp salt, and 3 grinds of black pepper
  9. Spread down guacamole as 3rd layer
  10. Sprinkle fresh chopped cilantro
  11. Halve 1 heaping pint of cherry tomatoes
  12. Sprinkle tomatoes as 4th layer
  13. Crumble queso fresco cheese as 5th layer
  14. Sprinkle fresh chopped cilantro
  15. Enjoy with favorite handmade corn tortilla chips, or garlic flatbread
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5 Responses so far.

  1. Melissa says:

    This is killing me!

  2. Cassidy says:

    This dip was amazing! Thank you so much for sharing it.

    • Jillian says:

      Hi Cassidy, I am so happy I had the pleasure to share it with you, and I am pleased that you enjoyed it! Thank you for reading my blog, and taking the time to make a comment!

  3. Jane says:

    Making this tomorrow for a sailboat moonlight dinner! Thanks for the idea!

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