Five-Layer Dip

Preparation: 20 min.; bake: 10 min.Cost per serving: $1.78
Heat the oil in a large skillet over medium-high heat. Add the onion and jalapeno and cook, stirring frequently, until softened, 3 to 5 minutes. Add garlic; simmer for 1 minute. Transfer half of the mixture to a food processor.Add the corn and bell pepper to the pan with the remaining onion mixture. Stir over medium-high heat until the corn is lightly cooked and warmed, about 3 minutes. Season with salt and pepper.Add the beans to a food processor; beat until smooth. Add half of the lemon juice and 2 tablespoons of warm water. Beat until smooth. Season with salt and pepper. Place on the bottom of a deep pie dish. Spread the corn mixture on top of the bean mixture.Mash the avocado with the remaining lemon juice and coriander. Season with salt and pepper. Spread on the corn mixture. Combine sour cream, yogurt, and chipotle in a small bowl and spread over the avocado layer. Spread the salsa over the sour cream mixture; top with the cheese and green onions. Serve at room temperature.