During the summer, I like to munch on appetizers instead of big heavy meals. One of my favorite things to eat is taco dip with tortilla chips. Honestly, who doesn’t love that stuff? But I don’t know how to make just a little bit of seven layer dip. It’s only a big platter or nothing at all. Problem with that is (yes, I know…there is a problem with that) when you’re munching by the pool or at a picnic on a hot sunny day, it gets really mushy and warm if left out too long. That’s where these little guys came along. They’re easy and you can personalize them to different likings. PLUS…you only have to pull out a couple at a time and the rest can stay chilled until you want it or for later. Such a great idea!
Individual Seven-Layer Dip Cups (original recipe found here)
Makes 8 individual cups
Ingredients
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa
1 cup shredded cheddar or Mexican blend cheese
2 tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips
Directions
1. In a small bowl mix taco seasoning with refried beans.
2. Layer the ingredients in the following order. In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
3. Store in the refrigerator until serving and serve with chips.
Enjoy!!!!
