Individual Seven-Layer Dips

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Individual Seven-Layer Dips

Makes: 12 individual dips (8 to 12 servings)

 

Prep: 20 minutes

Start to Finish: 35 minutes

 

2 teaspoons olive oil

1 box (10-oz.) frozen corn, thawed

2 tablespoons finely chopped red onion, plus additional for garnish

1-1/2 tablespoons chopped, drained pickled jalapeno slices

1 can (15-oz.) black beans, rinsed and drained

1-1/4 teaspoon ground cumin

2 tablespoons fresh lime juice

1 firm-ripe avocado

2 tablespoons chopped cilantro

1 cup store-bought salsa

1/2 cup coarsely grated cheddar cheese

1/2 cup sour cream

Corn tortilla chips for dipping

 

1. Heat oil in a 12-inch nonstick skillet over moderately high heat until

hot but not smoking and saute corn, stirring, until hot, about 2 minutes.

Add

onion and jalapeno and cook, stirring until onion is just tender, about 1

minute. Transfer to a bowl and season with salt and pepper to taste.

 

2. Stir beans together in another bowl with cumin, 1 tablespoon juice, and

salt and pepper to taste.

 

3. Halve avocado lengthwise, discard pit and scoop flesh with a spoon from

skin onto a cutting board. Cut avocado halves lengthwise into slices and

crosswise

into 1/2-inch cubes. Gently toss avocado in a small bowl with remaining 1

tablespoon juice an cilantro and salt and pepper to taste.

 

4. Set out 12 small (4- or 5-oz. capacity) plastic cups and layer

ingredients beginning with corn mixture, then bean mixture, salsa, cheese,

sour cream,

and avocado mixture. Garnish tops with red onion and tortilla chips. Serve

remaining tortilla chips in a bowl on the side. Makes 12 individual dips (8

to 12 servings).

 

Nutrition Facts

Servings Per Recipe 12 individual dips (8 to 12 servings) Calories 120,

Total Fat (g) 7, Saturated Fat (g) 2.5, Cholesterol (mg) 9, Sodium (mg) 230,

Carbohydrate

(g) 11, Fiber (g) 2, Protein (g) 4, Percent Daily Values are based on a

2,000 calorie diet