One of the most popular Mexican dipping snacks is puff dip. For it, you need to cook several types separately sauces and dip and lay them on a common dish in layers so that each of them was visible, that is, each top layer with a diameter slightly smaller than the bottom or use a transparent form. Basis dipa is mashed from black beans, on top it is covered fried corn with onions, followed by a layer of guacamole, chopped tomatoes and grated cheese. Serve this appetizer with chips or dipping cakes and scoop up all the layers at once a little bit, to experience their amazing flavor combination. value of one serving: (total 12) Calories 140, total fat 8 g., saturated fats, proteins 5 g, carbohydrates 15 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 23 minutes Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tsp olive oil
- 1 medium onion, diced
- 2 cloves, minced garlic
- 1 can (430 gr.) Canned black beans, preferably with low salt washed
- 1 tbsp. l chopped chipotle in adobo sauce
- 4 tbsp. l lime juice
- 1/4 tsp ground zira
- 1 tbsp. l water
- 0.5 tsp salt
- 2 tbsp. corn kernels (packing 280 g. frozen corn)
- 1/4 Art. chopped cilantro leaves
- 2 ripe avocados
- 4 medium tomatoes, peeled and diced (about 2 tbsp.)
- 1/4 Art. thinly chopped green onions
- 1 tbsp. l jalapenos, chopped into small cubes, per wish
- 3/4 Art. grated hot cheddar
Recipes with similar ingredients: onions, garlic, beans black preto, chipotle pepper in adobo sauce, lime, cumin, corn, cilantro, avocado, tomatoes, green onions, jalapenos, cheddar cheese
Recipe preparation:
- Heat olive oil in a skillet over moderate heat. Add the onion and fry until it is softer, about 3 minutes. Stir in the garlic and fry for another 2 minutes.
- Put half the onion mixture in the food processor along with black beans, chipotle pepper, 2 tbsp. l lime juice, zira, water and with salt. Grind until smooth.
- In the pan with the remaining onion mixture, add the corn and fry for about 3 minutes. Remove from heat and stir in cilantro.
- In a small bowl, mash the avocado with the remaining lime juice. AT In a medium-sized bowl, mix the tomatoes, chives and jalapenos, if you use it. Salt and pepper to taste.
- Put the black bean dip into the bottom of a glass mold the size of 20×20 cm. Or serving dish. Put in one layer on top corn mixture, then avocado, then tomatoes. Sprinkle cheese. Serve with baked chips.
