7 Layer Dip Cup
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.
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
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.
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.
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.
Final GarnishGarnish each cup with a gluten-free blue tortilla chip, if desired, and serve immediately with additional tortilla chips on the side. Enjoy!