5 layer mexican dip.
I had so much fun with my first time lapse cooking video that I made another.
When we have visitors, I like to prepare as much as I can in advance so that I can enjoy my time hanging out. So my favorite things to serve are always made the night before or even morning, and ready to just pop in the oven when everyone gets hungry.
Also, everyone knows my chip and dip obsession. So any excuse to make a homemade dip, I take it.
5 Layer Mexican Dip
What we need:
- 8 oz cream cheese
- 2 jalapenos
- 15 oz can of black beans
- 1 cup corn
- 2 cups cheddar cheese
- chili powder
- garlic powder
- crushed red pepper, salt and pepper
What to do:
- Layer bottom of the pan with cream cheese. (Easier to do if it’s room temperature).
- Chop jalapenos, remove seeds, and make the next layer. (I left one side without them in case the kids were eating it).
- Next, drain the black beans and make the next layer.
- Now it’s time for the spices. Do as much or little as you want. Sprinkle chili powder, garlic powder, crushed red pepper, salt and pepper on the layers.
- Next is the corn layer. (my corn was actually corn on the cob that I needed to use, cut it off and sauteed it for a grilled corn effect.)
- And of course, top it with cheddar cheese.
- Bake at 350 until cheese is nice and melty.
I actually don’t have a picture of the dip after it was baked. But I can tell you it was gone. Fast.
Thinking about hosting a Mexican theme night. I have more recipes for you here.