1 (1-ounce) can black beans, rinsed
salt and freshly ground black pepper
2 cups frozen corn, defrosted
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
juice from half of lime
1 cup prepared guacamole
1 cup salsa fresca
1 (14-ounce) can sliced black olives
1 cup sour cream
4 ounces queso fresco (or crumbled feta cheese)
4 scallions, minced
tortilla chips (the chips in the shape of a scoop are particularly handy)
8 plastic 4-ounce containers with lids
Prepare the layers for the dip. In a large bowl, smash the black beans with the back of a fork, season with salt and pepper to taste and set aside. Combine the corn, cilantro, cumin, and lime juice in a second bowl, and set aside. In a third bowl, combine sour cream and crumbled queso fresco.
To assemble the dips, place the layers into the individual containers in the following order: 2 tablespoons black beans, 2 tablespoons cilantro-cumin corn, 2 teaspoons guacamole, 2 tablespoons salsa fresca, 2 tablespoons black olives, 2 tablespoons queso fresco sour cream, 1 teaspoon minced scallions.
Cover each little container with their lids and serve each with an individual bags of tortilla corn chips.
Serves 8
You will need eight 4-ounces plastic containers with lids to make this handy take-along dip. Use clear plastic cups so you can see all the colorful layers. Everyone gets their own little bag of chips and their own cup to dip into. Perfect for those football and tailgate parties.