Vegetarian Mexican Layer Dip

The Vegetarian Mexican Layer Dip is a significant hit at parties. So, if you’re going to host a gathering soon, this is a must-try recipe.

I also noticed that this recipe is quite similar to a Mediterranean Hummus Bites. At least the way I blended beans and stuff. 

Anyway, I digress.

Just so you know, this takes quite an effort and time to make, so patience is necessary. Although, there are some ingredients that you can skip to make your work easier.

With that said, let’s make some dip!

Oh, and by the way, this recipe is inspired by Ellie Krieger’s Five-Layer Mexican Dip.

Tips and Substitutions

Here’s the thing:

As I have mentioned in the introduction, the Vegetarian Mexican Layer Dip takes a significant amount of active time to make. In other words, if you can effortlessly multitask in the kitchen, you can cut that time.

Regardless, you can still make this at your own pace. The kitchen is supposed to be a relaxing place, right?

Then again, if you can multitask, you can simultaneously finish the bean and corn.

Now:

If you have ready-made guacamole, that’s okay too. The version of guacamole in this Vegetarian Mexican Layer Dip is not that flavorful by itself. But, when you combine it with the rest of the ingredients, it compliments the whole thing. So, for a store-bought version, you may have to adjust accordingly.

You can also add a layer of shredded lettuce to make it a 7-layer Vegetarian Mexican Dip. 

Speaking of layers, naturally, you can remove some layers too, depending on your liking. One of those is the Chipotle Cream Cheese. 

However, here’s the thing:

IMHO, this cream cheese mixture elevates the overall flavor of this recipe. It’s even a delicious dip by itself. 

On a slightly different note:

The Vegetarian Mexican Layer Dip requires either a food processor or blender for the bean mixture. I’m using a Vitamix Smart Blender that allows me to multitask. Essentially, I can set the time for 30 seconds and let the blender do all the work. Not to mention, it’s also powerful, which results in a smooth pinto beans dip.

Suppose you’re not using a powerful blending machine. In that case, you might want to add a tablespoon of water just to keep the blender or food processor going.

Vegetarian Mexican Layer Dip

Course: Appetizers, SnacksCuisine: MexicanDifficulty: Medium
Servings

12

servings
Prep time

45

minutes
Cook time

8

minutes
Total time

53

minutes

The Vegetarian Mexican Layer Dip is an excellent appetizer or snack for your next gathering of any occasion.

Ingredients

  • 2 teaspoons olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 can pinto beans, drained and rinsed

  • 2 tablespoons lime juice

  • ¼ teaspoon ground cumin

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 cups corn kernels (10-ounce box frozen corn)

  • ¼ cup chopped cilantro leaves

  • ¾ cup shredded extra-sharp Cheddar

  • Pico de Gallo (simplified)
  • 2 large tomatoes, seeded and diced (about 2 cups)

  • ¼ cup thinly sliced green onions

  • 1 finely chopped jalapeno pepper, optional

  • Chipotle Cream Cheese
  • 1 block of cream cheese, melted

  • 1 cup sour cream

  • 1 teaspoon chipotle seasoning

  • Guacamole (simplified)
  • 2 ripe avocados, skinned and pitted

  • 1 tablespoon lime juice

Directions

  • Heat up a skillet over medium-high heat. Add oil once the skillet is hot enough.
  • Add onions and cook until they’re translucent, about 3 minutes.
  • While cooking, place the lime juice, beans, cumin, and salt into the blender or food processor. (Don’t blend yet.)
  • Put the minced garlic into the skillet and stir. Cook for 2 more minutes.
  • Place the onion mixture into the food processor or blender. If your machine can’t handle hot ingredients, wait 5-10 minutes to let the onion/garlic cool down before blending. Otherwise, blend at max speed for at least 30 seconds or until smooth.
  • Add corn to the skillet and cook for 3 more minutes. Place the mixture in a bowl, and mix in the chopped cilantro.
  • In a small bowl, mash the avocado and mix in the lime juice.
  • In a separate medium bowl, mix the cream cheese, sour cream, and chipotle seasoning. Feel free to use an electric mixer for this task.
  • Yet another bowl, mix the tomatoes, green onions, jalapeno pepper, and salt and pepper to taste.
  • To serve, you can use either a big plate or a glass baking dish. Start by spreading the bean mixture at the bottom. Followed by cream cheese chipotle, corn mixture, guacamole, pico de gallo, and lastly garnish with cheese.
  • Serve with lots of chips on the side.

Notes

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