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.
2 large ripe avocados 2 large cloves fresh garlic, finely minced 2 T. fresh lime juice Sea salt and pepper, to taste
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
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
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.
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.
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.
Garnish each cup with a gluten-free blue tortilla chip, if desired, and serve immediately with additional tortilla chips on the side. Enjoy!