7 Layer Dip Cups Recipe

Course: Appetizer, appetizer/dip

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: (9-ounce) individual cups

Calories: 385kcal

Author: Becky Hardin

7 Layer Dip Cups are easy to make appetizers that are perfect for sharing! Layers of beans, cheese, sour cream, guacamole, salsa, and more are combined into a single delicious dip.

Print Recipe

Equipment

Piping Tip Set (optional)

Ingredients

16 ounces refried beans (1 can)
1 ounce taco seasoning (1 packet)
2-4 tablespoons heavy cream
8 ounces Fiesta blend shredded cheese divided (1 bag)
16 ounces guacamole (1 container)
16 ounces sour cream (1 large tub)
1 cup chunky salsa
2.25 ounces sliced black olives (1 small can)
½ cup cherry tomatoes quartered
3 tablespoons chopped fresh cilantro
Tortilla chips for serving

Instructions

Set out eight 9-ounce clear, disposable cups.
Place the refried beans in a large microwave-safe bowl and heat in the microwave for 1-2 minutes, stirring frequently, until heated through.
16 ounces refried beans
Mix in the taco seasoning packet, 2 tablespoons of heavy cream, and ¼ cup of the cheese mix until melted and combined.
1 ounce taco seasoning, 2-4 tablespoons heavy cream, 8 ounces Fiesta blend shredded cheese
Stir several times until the beans have cooled enough to touch. You want a thick but easily spreadable consistency, if necessary stir in more heavy cream, 1 tablespoon at a time.
Place ¼ cup of the prepared refried beans in each cup.
Scoop all of the guacamole into a piping bag or sealable plastic baggie and cut off the corner with scissors.
16 ounces guacamole
Pipe a circle of guacamole on top of the beans, against the edge of the cup in each cup and then fill the centers evenly with the remaining guacamole.
Use a spoon to even out the guacamole into an even layer in each cup.
Repeat the process with the sour cream in a new bag until each cup has an even layer of sour cream.
16 ounces sour cream
Pour ¼ cup of salsa on each sour cream layer and gently even out with a spoon.
1 cup chunky salsa
Sprinkle ¼ cup shredded cheese on the top of each cup, on top of the salsa.
Top each cup with 1 tablespoon sliced olives, 1 tablespoon cherry tomatoes, and 1 teaspoon of cilantro.
2.25 ounces sliced black olives, ½ cup cherry tomatoes, 3 tablespoons chopped fresh cilantro
Garnish with a tortilla chip (optional) and serve with more tortilla chips.
Tortilla chips

Video

Notes

Use your favorite brand of refried beans, or use homemade!
You can use homemade taco seasoning instead of the packet.
You can substitute milk or half-and-half for the heavy cream, but they are thinner so you may not want to use as much. Start with 1 tablespoon and see if you need more after that.
You can use a combination of cheeses if you don’t want to get a pre-blended bag. A few cheeses that go well in this dip are cheddar, mozzarella, Colby jack, and Monterey. You can also use a pepper jack for a bit more spice.
You can use your favorite brand and spice level for this recipe, or use 2 cups of homemade guacamole.
In a pinch you can substitute plain Greek yogurt for the sour cream. It will taste similar but not exactly the same.
You can use a smooth salsa, but it may be watery. You can also use homemade salsa.
You can substitute your favorite fresh tomatoes and chop them instead of using cherry tomatoes.
You can skip the cilantro it or swap it for fresh parsley if you don't like cilantro.
Be sure to use wide-mouth cups when assembling these dip cups. Tall, skinny cups will be difficult to assemble and difficult to eat from!
I like to use clear disposable plastic cups so you can see the layers and for easy cleanup. You can also use ramekins or small bowls.
Use a piping bag or Ziplock bag during assembly for the cleanest layers. If you use a spoon or measuring cup you will probably end up with a bit of a mess, but it will be delicious anyways!
If your salsa is runny, drain the liquid out before adding it to the cups.
Start with less and add more. You don’t want to run out of any ingredients before all the cups have some so don’t assemble one cup at a time. Do each layer in each cup and add slightly less than you think you need. You can always come back and add more afterwards if you have extra. It is easy to overload the first few cups and then not have enough for the last ones or even to overfill the first few cups and not have enough room for the last layers!
Change up the spice level to match your preferences. If you like things hot and spicy use a hot salsa, hot guacamole and add a bit more chili powder to your beans. If you like a nice dip without heat, use mild ones and omit the taco seasoning from the beans. Or play around with something in the middle until you get just the right heat level for you and your guests.
Nutritional information does not include tortilla chips.

Storage: Store 7 layer dip cups tightly covered with plastic wrap in the refrigerator for up to 4 days.

Nutrition