5 Layer Dip

A truly delicious dip, original recipe from Ellie Krieger. I was unable to find ripe avocados day of - so I added the Nonfat Sour Cream to the mix, which I think should be there even with the avocados! I also used jarred salsa instead of the fresh tomatoes used in the original. The original also doesn't use the oven, but I put the dip in the oven to melt the cheese and to ensure the dip was warm when my guests arrived.

Ingredients:
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1 cup sour cream
1 cup jarred salsa (I used Tostitos)
1/4 cup thinly sliced scallion
3/4 cup shredded extra-sharp Cheddar

Directions:
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the sour cream, then the salsa. Top with cheese. Put in oven at 350 degrees for a few minutes til cheese melts. Sprinkle sliced scallions on top and serve.