For one version of Mexican fiesta dip, spread out 1 can of refried beans on a platter. Combine 3 avocados, 2 teaspoons of lemon juice, pepper and salt, and spread this over the beans. On top of the avocado, mix a container of sour cream and 1 tablespoon of chopped chipotle peppers in adobo. Mix a bunch of chopped green onions, 1 can of sliced black olives and 2 chopped tomatoes and spread it around the platter. Top the dip with shredded cheddar cheese.
For the other version, cook a diced onion with 2 tablespoons of olive oil before adding 2 cloves of minced garlic. Cook 2 minutes, and then puree half in a food processor with 1 can of black beans, 1 tablespoon of chipotle peppers in adobo, 2 tablespoons of lime juice, 1/4 teaspoon of cumin, 1 tablespoon of water and 1/2 teaspoon of salt.
Cook 2 cups of corn with the remaining onion mixture, and add 1/4 cup of chopped cilantro. Set this aside, and mash 2 avocados with 2 tablespoons of lime juice. In a second bowl, mix 4 diced tomatoes, 1/4 cup of scallions and 1 tablespoon of diced jalapeños. Spread the black beans on the bottom of the serving dish, and top with the corn, avocado and tomatoes. Top with cheese and serve with chips.Learn more about Cooking