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 jalape��os. 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