7 Layer Dip Cups

October 19, 2020

As written, this 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.

Prep time: 10 minutes
Cook time: n/a
Yields 12 appetizer cups

Guacamole Ingredients:

2 large ripe avocados
2 large cloves fresh garlic, finely minced
2 T. fresh lime juice
Sea salt and pepper, to taste

Remaining Ingredients: 

1½ c. sour cream
2 t. chili powder
1 t. ground cumin
1 t. garlic powder
Sea salt and pepper, to taste
1½ c. refried beans
1 pint cherry or grape tomatoes, chopped small
1 c. 4-cheese Mexican blend, finely shredded
1 15-oz. can black olives, drained and chopped small
3 large green onions, green parts only, sliced thin

To serve: Gluten-free tortilla chips

Directions:

  1. Slice 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
  2. Add 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.
  3. To assemble, add approximately two tablespoons 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.
  4. Finish each cup with a layer of chopped tomatoes (roughly 3-4 per cup), followed by one tablespoon finely shredded Mexican cheese blend, 3-4 chopped black olives, and a few green onion slices.
  5. Garnish each cup with a gluten-free blue tortilla chip, if desired, and serve immediately with additional tortilla chips on the side. Enjoy! 

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