Description

This 7 Layer Dip Cups recipe offers a fun and convenient twist on the classic party dip, featuring layers of seasoned refried beans, creamy guacamole, tangy sour cream, chunky salsa, shredded cheese, and fresh toppings, all served in individual clear cups for easy sharing and portion control. Perfect for gatherings, game days, or casual snacking with tortilla chips.

Ingredients

Scale

Refried Bean Layer

16 oz. refried beans (1 can)
1 oz. taco seasoning (1 packet)
2-4 tbsp heavy cream
¼ cup Fiesta blend shredded cheese (from 8 oz. bag)

Guacamole Layer

16 oz. guacamole (1 container)

Sour Cream Layer

16 oz. sour cream (1 large tub) or plain Greek yogurt

Salsa Layer

1 cup chunky salsa

Cheese Layer

6 oz. Fiesta blend shredded cheese (remaining from 8 oz. bag)

Toppings

2.25 oz. sliced black olives (1 small can), rinsed if oil-packed
½ cup cherry tomatoes, quartered
3 tbsp chopped fresh cilantro (or parsley)

Serving

Tortilla chips (for serving)

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Instructions

Prepare cups: Set out eight 9-ounce clear, disposable cups on your work surface for easy assembly.
Heat beans: Place the refried beans in a large microwave-safe bowl and heat in the microwave for 1-2 minutes, stirring frequently, until thoroughly warmed.
Season beans: Mix in the taco seasoning, 2 tablespoons of heavy cream, and ¼ cup of shredded Fiesta blend cheese. Stir until the cheese melts completely and ingredients combine evenly.
Adjust consistency: Stir the beans several times until cooled enough to handle. The consistency should be thick but easily spreadable; add more heavy cream, 1 tablespoon at a time if needed.
Layer beans: Spoon approximately ¼ cup of the seasoned bean mixture into the bottom of each cup, spreading evenly.
Prepare guacamole bag: Transfer all of the guacamole into a piping bag or sealable plastic bag and cut off a small corner to pipe.
Pipe guacamole: Pipe a ring of guacamole around the inner edge of each cup on top of the beans, then fill the centers with the remaining guacamole evenly.
Even guacamole: Use a spoon to smooth the guacamole layer into an even, flat layer.
Repeat with sour cream: Fill another piping or sealable bag with sour cream. Pipe and smooth an even layer of sour cream on top of the guacamole in each cup.
Add salsa: Spoon ¼ cup of chunky salsa on each sour cream layer and gently spread it out with a spoon to an even layer.
Sprinkle cheese: Top each cup with ¼ cup of shredded Fiesta blend cheese evenly distributed on the salsa layer.
Add toppings: Garnish each cup with 1 tablespoon sliced black olives, 1 tablespoon quartered cherry tomatoes, and 1 teaspoon chopped fresh cilantro.
Serve: Optionally garnish cups with a tortilla chip and serve immediately with extra tortilla chips for dipping.

Notes

Use sour cream or plain Greek yogurt as a healthier alternative with added protein.
If using oil-packed olives, rinse them to reduce greasiness.
To make assembly easier, use piping bags for both guacamole and sour cream layers.
These individual cups are perfect for parties as they reduce sharing and mess.
Adjust the amount of heavy cream in beans for preferred spreadability.
Use any type of tomato if cherry tomatoes are unavailable, just chop accordingly.
Serve immediately after assembly for best freshness; leftovers can be refrigerated for up to 1 day.