Mexican 7 Layer Dip Cups

7 Layer Dip Cups ~ portable appetizers layered up like everybody’s favorite Tex-Mex bean dip ~ perfect for Cinco de Mayo, picnics, and barbecues. Now we can mingle and chow down at the same time ~ genius!

*This post was sponsored by La Victoria

7 layer dips cups are the perfect party appetizer

Everyone gets their own little layered dip to carry around with them ~ we can eat AND socialize

I’ve always been a believer in the individual appetizer. They’re cute, they’re fun, and they do away with the communal dip bowl that turns totally unappetizing after a few hungry guests have had their way with it. You’ve seen them before if you’re a fan of the blog, my green goddess veggie dip cups are a riff on this same idea. Ditto my individual salad cups.

how to layer a 7 layer dip (everybody does it differently)

The whole idea sprang up in the 70s or 80s, and since then everybody, including your co-worker, your mother-in-law, and Costco, has their own version. A couple of things are certain ~  it’s layered, it’s Tex-Mex, and it’s delicious. It almost always contains refried beans, usually from a can, sour cream, guacamole, black olives, cheese, and salsa. The 7th ingredient can vary quite a bit, it might be ground beef, lettuce, green onions, jalapenos, or corn. And some people sneak in an 8th layer, but don’t acknowledge it (who, me??)  It’s the Wild West out there when it comes to 7 layer dips!

my secret 8th ingredient!

I came up with an 8th ingredient that I love ~ it’s a layer of finely diced pineapple dusted with chili powder, a treat that comes straight from Mexican street vendors. The sweetness of the juicy fruit and the kick of the spice is fabulous.

a 7 layer dip can be made with convenience foods

The fun is in combination of all the layers, and in the presentation ~ there’s no need to make anything from scratch, unless you want to. Choose a great bottled salsa and you’re off to a good start. La Victoria salsas are always made with real, simple ingredients, and all of their tomatoes are sourced from the California central valley.

TIP: Sometimes I’ll mix some minced fresh tomatoes and a squeeze of lime juice into my jarred salsas. If you like you can throw in some cilantro, too. It’s an easy way to boost their fresh flavor and texture.

how I layer my individual dip cups

I always keep flavor and color in mind. Sometimes I used shredded red cabbage, and sometimes minced red onion. Other times I substituted a green olive tapenade for the guac. Mexican La Crema and crumbled cotija cheese can stand in for the sour cream and shredded cheese if you want to go for a more authentic combination.

1. re-fried beans
2. chili pineapple or corn
3. guacamole
4. sour cream
5. olives
6. red onion
7. salsa
8. cheese

TIP: You can layer in any order you like, but I recommend starting with the re-fried beans, they make a good base and will absorb any excess juices from the upper layers. After that the order of the layers is up to you.

I like to use 9 ounce clear plastic cups for individual dip cups

They hold just the right amount and are easy to handle and fill, and you can find them in most grocery stores.

TIP: Look for cups with a wide mouth for easy dipping, and make sure to buy clear plastic, you want to see all those gorgeous layers!

more recipes for a backyard fiesta

• Fajita bowls with chimichurri sauce
• Fire roasted salsa
• Creamy sweet corn salad
• Sweet Corn and Watermelon Salad
• Cantaloupe and Mango Salad
• Mexican street corn potato salad
• Instant Pot barbacoa

7 Layer Dip Appetizer Cups

4.36 from 34 votes

7 Layer Dip Cups ~ portable appetizers layered up like everybody's favorite Tex-Mex bean dip ~ perfect for Cinco de Mayo, picnics, barbecues!

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Prep Time:20 minutes

Total Time:20 minutes

Servings: 12 cups

1x2x3x

Ingredients

 

• 16 ounce can refried beans
• 1/4 pineapple, finely minced (substitute fresh yellow corn)
• 1/2 tsp chili powder, or more to taste!
• 10 ounces prepared guacamole
• 10 ounces sour cream
• 6 ounce can black olives, drained and finely minced
• 1 small red onion, peeled and finely minced
• 16 ounce jar salsa, any variety
• 8 ounce bag of finely shredded Mexican blend cheese, or any cheese you like

garnish

• sliced olives
• cilantro leaves

Instructions

• Put the refried beans in a bowl and stir well. Spoon approximately 2 tablespoons of the beans into the bottoms of 10 9-ounce clear plastic cups. Flatten the layers out.
• Toss the minced pineapple with the chile powder and spoon a layer into each cup. Flatten out.
• Follow in the same manner with the guacamole, sour cream, olives, red onion, and salsa.
• Sprinkle cheese on top of all the cups, and garnish with sliced olives and a cilantro leaf.
• Serve with sturdy tortilla chips.

Notes

• You can assemble these 7 layer dip cups ahead of time, if necessary, up to 24 hours in advance. I would spoon on the top layer and garnish just before serving, though, for best presentation. The guacamole is well insulated in the center of the layers, so it should stay nice and bright.
• Sturdy tortilla chips work best for this appetizer, thin chips won’t be able to scoop through the layers without breaking.

Course: Appetizer

Cuisine: American Tex-Mex

Author: Sue Moran

Keyword: appetizer, beans, cinco de mayo, dip, salsa

Nutrition

Calories: 232 kcal · Carbohydrates: 14 g · Protein: 8 g · Fat: 17 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 33 mg · Sodium: 821 mg · Potassium: 298 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 675 IU · Vitamin C: 13 mg · Calcium: 196 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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