7 Layer Dip Cups

Why This Works: 7 Layer Dip Cups

• Individual servings. No double dipping, and everyone gets every layer.
• Piped layers. Zip-top bags make clean, straight layers that show through the cup.
• Drained salsa and seeded tomatoes. The layers stay distinct instead of running together.
• Seasoned beans and sour cream. Every layer has flavor, not just the salsa.
• Make ahead. Build them up to 4 hours early.

Ingredients: The 7 Layers

1. Refried beans. Warmed with taco seasoning so they spread smoothly.
2. Guacamole. Homemade or store-bought, with a squeeze of lime.
3. Sour cream. Seasoned with lime and garlic.
4. Salsa. Chunky and well drained.
5. Cheese. Mexican blend or sharp cheddar.
6. Tomatoes. Roma tomatoes, seeded and diced.
7. Green onions or black olives. Your choice.

You'll also need 12 clear 9-oz cups and tortilla chips.

How to Make It

Stir the refried beans with the taco seasoning. Microwave 1 minute and stir until smooth and spreadable. Cool slightly. Stir the sour cream with the lime juice and garlic powder. Put the salsa in a fine-mesh strainer for 10 minutes to drain the extra liquid.

Spoon the beans, guacamole, and sour cream into separate zip-top bags and snip off a corner. This makes neat layers. Pipe 2 tablespoons of beans into the bottom of each cup. Tap the cup on the counter to level it. Pipe 2 tablespoons of guacamole on top, then 2 tablespoons of sour cream.

Spoon 2 tablespoons of drained salsa over the sour cream. Top each cup with cheese, tomatoes, and green onions or olives. Cover and refrigerate until serving, up to 4 hours. Stick a tortilla chip in each cup just before serving.

Troubleshooting

• Watery layers: Wet salsa and juicy tomatoes make the layers run together. Drain the salsa and seed the tomatoes.
• Brown guacamole: Air turns it brown. Add extra lime, cover it with the sour cream layer, and keep the cups covered.
• Messy layers: Spooning drags layers together. Pipe from zip-top bags instead.
• Soggy chips: The chips went in too early. Add them just before serving.
• Stiff beans: Cold refried beans don't spread. Warm them first.

How Much to Make

Quick 5-Minute Guacamole for the Cups

If you're making your own guacamole, this makes the 2 cups you need:

• 3 ripe avocados, mashed
• 2 tablespoons lime juice
• ¼ cup finely diced red onion
• 2 tablespoons chopped cilantro
• ½ teaspoon salt
• ¼ teaspoon garlic powder

Mash everything together, taste, and add more salt or lime as needed. The extra lime helps keep it green in the cups. For a sweeter, fruity twist, try our mango guacamole.

Serving Ideas Beyond Cups

• Mason jars: 8-oz jars with lids are great for picnics and tailgates.
• Mini shot glasses: Use 1 teaspoon per layer for bite-size appetizers.
• Bread bowl: Hollow out a round loaf and layer the dip inside.
• Taco boats: Fill small tortilla "boats" with the layers.

Variations

• Beef: Add a layer of taco-seasoned ground beef over the beans.
• Chicken: Add shredded chicken tossed with taco seasoning.
• Queso: Swap the shredded cheese for a drizzle of warm queso.
• Lighter: Use Greek yogurt instead of sour cream and fat-free refried beans.
• Spicy: Add pickled jalapeños on top and a pinch of cayenne to the sour cream.
• Bean dip: Mix black beans into the refried beans for texture.

Make Ahead Timeline

Party Tips

• Set the cups on a tray over ice if they'll be outside for more than an hour.
• Put a bowl of extra chips next to the cups.
• Use small spoons for guests who want to scoop to the bottom.

Storing

Covered in the fridge, leftover cups keep about 1 day. The guacamole and tomatoes lose their fresh texture after that, so plan to make just what you need.

More Party Food

Build a full spread with crockpot Rotel dip with sausage and mango guacamole. Make your own homemade taco seasoning for the beans, and find more ideas in our game day food guide.