Layered Black Bean and Lime Sour Cream Dip!!

Layered Balck Bean and Lime Sour Cream Dip.

The cast of characters!!! Peel garlic for grating, the more the merrier!! Chop Roma Tomatoes to ready for the processor.

Add rinsed black beans, lime zest and juice and a couple cloves of garlic to processor and puree.

Spread the black bean mixture into the bottom of nine inch pie plate.

Mix sour cream, lime juice, cilantro and green onions all chopped up together.

Spread sour cream layer on top of the black bean layer.

Chop Roma Tomatoes and some more garlic in processor. Chop more green onions.

Spread tomatoes on top of sour cream layer.

Sprinkle chopped green onions over the Tomato layer.

Cover with three cheese shredded cheese. And its done.

Chill the whole thing in the fridge until ready to serve. Serve with Tortilla Scoops. Delicious!!!


Layered Black Bean and Lime Sour Cream Dip.

3 Plum Tomatoes, seeded

2 Limes

19 oz. can Black Beans

3 or more Garlic Cloves

2 tsp. finely chopped Chipotle in Adobo sauce or chipotle Tabasco

1/2 cup light or regular Sour Cream

1/2 cup finely chopped fresh coriander

3 chopped green onions

1 cup grated cheese

1) Finely chop tomatoes. Finely grate peel from limes. Set aside. Drain beans, rinse and drain again. Place beans, garlic and chipotle in a food processor. Squeeze in 1 tbsp. Lime juice from 1 lime. Whirl until beans are pureed. Add 1 to 2 tbsp. water if puree is too thick. Scrape into a serving bowl or pie plate.

2) Place sour cream in a small bowl. Squeeze in 2 tbsp. lime juice from remaining lime. Stir in coriander and lime peel and green onions chopped, about 1 1/2 onions. Dollop over bean puree and smooth top as best you can. If making ahead, cover and refrigerate overnight.

3) Before serving, bring to room temperature and scatter tomatoes overtop. Sprinkle with cheese, then top with onions. Excellent served with blue corn or regular tortilla chips or with pita crisps for scooping.