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Spice it up this Cinco de Mayo with Five-Layer Mexican Dip

Written By | May 1, 2018

SAN DIEGO: Cinco de Mayo was first celebrated in the border state of California in 1863. Today, five-layer Mexican dip is a traditional addition to your Cinco de Mayo celebration!

It grew popular throughout the United States in the early 1940s in recognition of the courageous Mexican victory against a massive French invasion in 1862 at the Battle of Puebla. In 2005 Cinco de Mayo received a United States presidential proclamation as a national day of observation.

Embracing Mexican Culture during Cinco de Mayo celebrations

Every Cinco de Mayo, Americans embrace the richness of Mexican culture through parades, community events, picnics, parties and a variety of other celebrations.

(image via wikimedia)

Mexican culture comes together through dance, music and cuisine

Many Americans love Mexican food, and there is no better time to enjoy it than on Cinco de Mayo. If hosting a party or event, a healthy five-layer Mexican dip will most certainly please any crowd.

Published on the Food Network, this pleasantly spicy recipe is easy to prepare from mostly fresh ingredients, requiring only 15 minutes to prepare and eight minutes to cook.

(image via wikimedia)

Five-Layer Mexican Dip


2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
15.5-ounce can low-sodium black beans, 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 light salt
2 cups corn kernels
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeño pepper (if desired)
3/4 cup shredded extra-sharp light cheddar cheese

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Heat the oil in a skillet over medium-high heat

Add onion and cook until softened (approximately three minutes)
Stir in the garlic (cook for two additional minutes)
Place half the onion mixture into a food processor with the black beans, chipotle pepper, two tablespoons from the lime juice, cumin, water and salt
Puree until smooth
Set aside
Add corn to the skillet with the remaining onion mixture
Cook for approximately three minutes
Remove from the heat and stir in cilantro leaves
In a small bowl mash the avocado with the remaining lime juice
In a medium bowl toss together the tomatoes, scallion and jalapeño (if desired)
Season tomato mixture with salt and pepper, to taste
Spread the black bean dip into the bottom of an 8″-by-8″ glass baking dish
Top with the corn mixture, carefully spreading it to form a single layer over the beans
Repeat with the avocado, followed by tomatoes
Top with cheese

The healthy five-layer Mexican dip yields approximately 12 servings, with a 1/2 cup serving size.

Each serving of this low-cholesterol and low-sodium dip is approximately 140 calories, 8 grams of fat, 5 grams of protein and 5 grams of fiber.

Serve this dip with low-sodium baked corn chips, paired with a stein of Dos Equis or Corona Extra

With a mixture of wonderful guests, Mexican music, traditional decorations and healthful Mexican cuisine, host and guests alike will experience a Cinco de Mayo this year which is certain to be filled with fun and merriment.

Until next time, enjoy the ride in good health!

Laurie Edwards-Tate

Since 1984, Laurie Edwards-Tate has served as President and Founder of At Your Home Familycare, a non-medical Home Care Aide Organization, serving seniors, disabled, infirm and children. Laurie is Board of Director 2018 (elected), Palomar Health; Executive Board Member; Chair Board Human Resources Committee; Member of Audits & Compliance Committee; Community Relations Committee.