South-of-the-border Dip

Layered Mexican bean dip with smoky chipotle Cheddar, corn-and-bean salsa and rich ’n creamy avocado delivers a fiesta of flavors!

1 tsp. vegetable oil

3 ears fresh corn, kernels removed or 1 1/2 cups frozen corn, thawed

1/2 tsp. salt

1 Tbs. salt-free Southwest seasoning, such as Mccormick Perfect Pinch

1 can (10.5 oz.) black beans, rinsed, drained

1 cup grape tomatoes, quartered

1/3 cup chopped red onion, rinsed

2 Serrano chile peppers, seeded, chopped

4 lime Tbs. juice fresh 1 cont. (6 oz.) chipotle Cheddar or Cheddar soft spreadable cheese, such as Alouette

1 pkg. (8 oz.) cream cheese, at room temperature

1/4 cup sour cream

1 avocado, halved, pitted, peeled, cut into chunks

1/4 cup chopped fresh cilantro

1/2 tsp. grated lime zest

Avocado and tomato slices and cilantro sprig, optional

Tortilla chips

● In nonstick skillet, heat oil over mediumhigh heat. Add corn and 1/4 tsp. salt; cook, stirring often, until golden, 6 minutes, adding 1 tsp. Southwest seasoning during last minute of cooking time. Transfer to large bowl; cool, about 10 minutes. Stir in beans, tomatoes, onion, half of Serrano pepper and 2 Tbs. lime juice.

● In another bowl, beat Cheddar cheese, 4 oz. cream cheese, sour cream and remaining 2 tsp. Southwest seasoning until smooth. ● In food processor, purée avocado, cilantro and lime zest with remaining 4 oz. cream cheese, 2 Tbs. lime juice and 1/4 tsp. salt. Stir in remaining Serrano pepper. ● Spread cheese mixture in even layer over bottom of 1 1/2 qt. tall glass bowl. Top with layer of corn mixture, then avocado mixture. Cover; refrigerate until ready to serve. If desired, garnish with avocado, tomato and cilantro. Serve with chips. Servings: 12. Cals.: 192. Protein: 6 g. Fat: 14 g. (6 g. saturated). Chol.: 32 mg. Carbs.: 13 g. Sodium: 291 mg. Fiber: 3 g. Sugar: 5 g. Kitchen time: 1 hour. Total time: 1 hour.