Individual Seven Layer Dip

7-layer dip served in a plastic clear cup

5 from 1 review

Individual Seven Layer Dip

Delicious layers of refried beans, Mexican salsa, fresh guacamole, sour cream, shredded cheese, fresh pico de gallo, black olives and green onions are conveniently served in individual cups with tortilla chips for dipping . Depending on the layering, you can get 8-10 servings.

Course Appetizer, Dip, Snack, snacks

Cuisine Tex Mex

Keyword 7-layer dip, individual seven layer dip recipe, Seven layer dip, Seven layer dip recipe

Prep Time 15

Cook Time 0

Total Time 15

Servings cups

Calories 139kcal

Author Chef Kathy McDaniel

Ingredients

To make Pico de Gallo:

2 medium tomatoes diced
1/4 of a small red onion diced
1 jalapeño seeded, deveined and finely diced (keep the veins if you like it spicy)
1 heaping tablespoon chopped cilantro
Salt to taste
1 teaspoon lime juice or more to taste

The Layers:

1 (15-ounces) can refried beans or 1 3/4 cups homemade refried beans
2 tablespoons taco seasoning
1 cup chunky salsa drained
1 cup homemade guacamole about 8 to 12 ounces store-bought
8 ounces sour cream
1 cup Mexican blend cheese or Cheddar and Monterrey Jack blend shredded
2 limes cut into wedges
1 2.25-ounces can of sliced olives, drained
Green onions for garnish

For serving: Tortilla chips or corn chips

Cups: 9-ounces clear plastic cups tumblers

Instructions

Make Pico de Gallo:

In a medium sized bowl, mix the diced tomatoes, diced onions, diced jalapeño and chopped cilantro. Season with salt and lime juice to taste. Refrigerate, covered until ready to use.
In a small mixing bowl, mix the refried beans and the taco seasoning together until well combined.

Layers:

Layer each cup with: Refried beans, followed by salsa, then guacamole and sour cream. Add grated cheese, pico de gallo, top with sliced olives. Garnish with green onions. Serve with tortilla chips.

Notes

Don’t stress over having the exact amount of each ingredient. You are layering the dip so having a bit more or less of each ingredient is not a problem at all. Having extra guacamole or shredded cheese has never hurt anyone!
This dip is best served fresh after it is prepared or within 2 hours of being made. Leftover dip cups will last a day in the fridge, covered with plastic wrap however, the guacamole may oxidize and turn brownish. It will be edible but not pretty.
To make the seasoned beans a bit creamier, you can stir 1-3 tablespoons of sour cream into the bean and taco seasoning mixture.
To make ahead, combine the beans and seasoning and prepare the pico de Gallo. Cover both with plastic wrap and refrigerate until ready to use. Layer the dip the day you will be serving as close to serving time as possible.
You can use 9-ounces clear plastic cups (also called tumblers).
For the photos, we used glass cups that were purchased at Michael’s. They are sold as candle holders.

Nutrition