Description
Make portable, single-serving portions of classic 7-layer dip in individual cups for easy serving and portion control at gatherings.
Ingredients
Scale
- 1 can (15 ounces) refried beans
- 1 teaspoon taco seasoning
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1/4 teaspoon ground cumin
- 1 cup salsa, drained well
- 1 cup shredded Mexican cheese blend
- 1/2 cup diced tomatoes, seeds removed
- 1/4 cup sliced black olives, drained
- 2 tablespoons chopped green onions
- 7 small clear plastic cups (about 8-10 oz size)
Instructions
- In a small bowl, mix the refried beans with taco seasoning until combined.
- In a separate bowl, beat the sour cream, softened cream cheese, and cumin until smooth. This is your creamy layer.
- Drain the salsa thoroughly to prevent the dip from becoming watery.
- Begin assembling the dips in the individual cups. Place about 2 tablespoons of the seasoned refried beans into the bottom of each cup. Press down lightly.
- Spread about 1 tablespoon of the sour cream/cream cheese mixture over the bean layer in each cup.
- Spoon about 1 tablespoon of the drained salsa over the creamy layer.
- Sprinkle a layer of shredded cheese over the salsa in each cup.
- Top the cheese with a small amount of diced tomatoes.
- Add a few slices of black olives to each cup.
- Garnish the top of each dip cup with chopped green onions.
- Chill the cups for at least 30 minutes before serving to allow the layers to set.
Notes
- Drain all wet ingredients, like salsa and olives, very well to keep the layers distinct.
- To keep layers separate longer, assemble the dips no more than 4 hours ahead of time.
- Use small jars or sturdy plastic cups for the best presentation and portability.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Layering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 7
- Cholesterol: 25