7 Layer Dip Cup
This 7-Layer Dip cup recipe is great for parties or afternoon celebrations. A personal spin on the traditional baking dish version, this dip recipe is a fun and exciting way to serve up flavor for Cinco de Mayo or any other special occasion.
As written, this 7 layer dip cup recipe yields 12 individual servings. To scale this recipe, use approximately two tablespoons each of refried beans, guacamole, and sour cream per 5-oz. appetizer cup. Then top each cup with chopped 3-4 cherry or grape tomatoes, one tablespoon cheese, 3-4 chopped black olives, and a few green onion slices. Also adding Conrad Farms Gourmet Salsas can really kick the flavor into high gear.
We have found that a couple of tortilla chips garnishing this 7 layer dip cup appetizer is more convenient and makes for a bold presentation.
Mexican
Appetizer
12 Cups
10 mins
10 mins
Equipment Needed
Ingredients
Guacamole Ingredients
2 Large of Avacado, Important that you start with large Ripe Avacados
2 Cloves of Fresh Garlic, Finely Minced
2 Tbsp of Lime Juice
Pepper, To Taste
Remaining Ingredients
1.5 Cups of full-fat sour cream
2 tsp of Chili Pepper
1 Pint of Cherry Tomatoes
1 Cup of Mexican Blend Cheese, Finely shredded
3 Large of Green Onion, green parts only, sliced thin
Instructions
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Slice AvacadosSlice the avocados in half lengthwise and remove the pit. Scoop the flesh out with a spoon into a large bowl. Add garlic and lime juice, and season with salt and black pepper, to taste. Mash with a fork until thoroughly blended and smooth. Cover tightly and set aside
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Add Sour Cream MixAdd the sour cream, chili powder, ground cumin, and garlic powder to a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
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Assembling CupsTo assemble, add approximately two tablespoons of refried beans to the bottom of each cup with a small spoon, followed by a layer of guacamole and the seasoned sour cream (two tablespoons each), in each cup.
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Finishing ThingsFinish each cup with a layer of chopped tomatoes (roughly 3-4 per cup), followed by one tablespoon of finely shredded Mexican cheese blend, 3-4 chopped black olives, and a few green onions slices.
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Final GarnishGarnish each cup with a gluten-free blue tortilla chip, if desired, and serve immediately with additional tortilla chips on the side. Enjoy!
