7 Layer Dip Appetizer Cups
7 Layer Dip Cups ~ portable appetizers layered up like everybody’s favorite Tex-Mex bean dip ~ perfect for Cinco de Mayo, picnics, barbecues!
Prep Time: 20 mins
Total Time: 20 mins
Servings: 12 cups
Calories: 232kcal
Ingredients:
16 ounce can refried beans
1/4 pineapple finely minced (substitute fresh yellow corn)
1/2 tsp chili powder or more to taste!
10 ounces prepared guacamole
10 ounces sour cream
6 ounce can black olives drained and finely minced
1 small red onion peeled and finely minced
16 ounce jar salsa, any variety
8 ounce bag of finely shredded Mexican blend cheese or any cheese you like
garnish
sliced olives
cilantro leaves
Instructions:
Put the refried beans in a bowl and stir well. Spoon approximately 2 tablespoons of the beans into the bottoms of 10 9-ounce clear plastic cups. Flatten the layers out.
Toss the minced pineapple with the chile powder and spoon a layer into each cup. Flatten out.
Follow in the same manner with the guacamole, sour cream, olives, red onion, and salsa.
Sprinkle cheese on top of all the cups, and garnish with sliced olives and a cilantro leaf.
Serve with sturdy tortilla chips.
Notes:
You can assemble these 7 layer dip cups ahead of time, if necessary, up to 24 hours in advance. I would spoon on the top layer and garnish just before serving, though, for best presentation. The guacamole is well insulated in the center of the layers, so it should stay nice and bright.
Sturdy tortilla chips work best for this appetizer, thin chips won’t be able to scoop through the layers without breaking.
Nutritional Info:
Calories: 232kcal | Carbohydrates: 14g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 821mg | Potassium: 298mg | Fiber: 5g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 13mg | Calcium: 196mg | Iron: 1mg