Wednesday, January 20, 2010

Five Layer Mexican Dip

This week on CEiMB a recipe for Five Layer Mexican Dip was chosen.  It starts with a layer of black bean dip, then corn, avocado, tomato, and cheese.  The combination of flavor and heat from the chipotle peppers was super!  The black bean portion of the recipe could definitely stand alone too!

I decided to make this for happy hour which I hosted for a couple friends.  Everyone, including me, loved the dish.  However, I probably will not make this recipe again.  It took almost an hour to prepare and used 4 bowls, 1 frying pan, 6 spoons, a cheese grater, and my food processor.  The kitchen looked like a bomb went off and I am typically a pretty neat cook.  Again, great recipe but the prep investment was a bit much for...well a Mexican dip.


  1. The concensus is... too many bowls. None of us like to wash up apparently.
    It was good, but I'm sure there is an easier way. Looks great.

  2. I totally agree that this recipe had too many steps and made too many dirty dishes. I modified my version quite a bit to avoid an excess of dishes, but it was still a few.

    The black bean dip reminds me of the one used on the Mexican Pizza, and I definitely thought it could easily stand on its own. Yum!

    Love how I can see all the layers in your first picture - great job.

  3. it really did take a lot of dishes to prepare didn't it! it was delicious though, your pictures are very pretty!

  4. I know, perhaps leaving some parts raw, unsateed or just not pureed (you know, a bit chunkier) will help to eliminte all of those pans!!! It will come out just as good.


I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!