7 Layer Dip Cups
These easy to make 7 layer dip cups are a great party appetizer and after school treat!
Ingredients
- 1 can 16 ounces refried beans
- 1 cup guacamole store-bought or homemade
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup shredded Mexican blend cheese
- Toppings of choice: sliced black olives diced fresh tomato, diced green onion, diced pickled jalapeno peppers, etc.
- Corn tortilla chips for serving
Instructions
- Set 8 clear 9-ounce punch cups out on a counter or cookie sheet.
- Spoon 2 tablespoons of refried beans into the bottom of each cup and smooth out with a spoon.
- Next, add 2 tablespoons guacamole and spread out evenly.
- Add 2 tablespoons of sour cream and gently spread over top of the guacamole. Spoon 2 tablespoons of salsa over the sour cream layer.
- Sprinkle 2 tablespoons shredded cheese on top of the sour cream.
- Top the 7 Layer Dip Cups with the toppings of your choice and serve with tortilla chips.
Notes
•For me, the guacamole did not turn brown because of it being layered between the beans and sour cream.
•I kept the cups in the refrigerator for a couple of days and in my experience they are best fresh but also still good the next day.
•Here are the cups I used: https://amzn.to/3Liowe1
•For even more flavor, try mixing some taco seasoning into the beans or the sour cream.
•To make a quick and easy guacamole for this recipe I mashed two large avocados with salt, garlic powder, and fresh squeezed lime juice to taste.
•I used a Mexican blend cheese, but shredded cheddar or Colby jack work well.
•I kept the cups in the refrigerator for a couple of days and in my experience they are best fresh but also still good the next day.
•Here are the cups I used: https://amzn.to/3Liowe1
•For even more flavor, try mixing some taco seasoning into the beans or the sour cream.
•To make a quick and easy guacamole for this recipe I mashed two large avocados with salt, garlic powder, and fresh squeezed lime juice to taste.
•I used a Mexican blend cheese, but shredded cheddar or Colby jack work well.