7 Layer Dip Individual Appetizers in Cups
Looking for a finger food recipe for your next party? This recipe for Classic Mexican 7 Layer dip served as individual appetizers in cups is the perfect solution. For more recipes see my Appetizer page.
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One of the best dishes for any party or family gathering is 7 layer dip. Everyone loves the delicious combination of flavors, and it can be served as a finger food!
For a new twist on this classic dish, try serving 7 layer dip in individual cups! These cups are a fun way to make sure everyone gets their own portion and you can get creative with how they’re made.
These individual appetizers in cups combine all the flavors and textures of a classic 7 layer dip , but are prepared in bite-sized portions that make them easier to serve and eat. Plus, they look fantastic presented on a platter or arranged on a tiered tray!
Your guests can just grab a cup and go mingle! This dip can get kind of runny after it sits for awhile adding it to a cup fixes that problem. Plus, it keeps those double dippers from ruining the dip, lol.
Some tips for preparing for making this recipe
- For me, the guacamole did not turn brown because of it being layered between the beans and sour cream. The layers seal it in there so no air can make it turn.
- I kept the cups in the refrigerator for a couple of days and in my experience they are best fresh but also still good the next day. Any more than that, probably not a good idea.
- For even more flavor, try mixing some taco seasoning into the beans or the sour cream.
- I used a Mexican blend cheese, but shredded cheddar or Colby jack work well.
Be sure to check out the printable recipe and ingredient list below.
7 Layer Dip Individual Appetizers in Cups
- 1 can 16 oz, refried beans
- 1 cup guacamole, fresh or store bought, SEE RECIPE BELOW
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup Mexican blend cheese, shredded
Simple Guacamole Recipe
- 2 avocados
- 1/2 fresh lime or 1-2 tbsp lime juice
- salt + pepper
- garlic powder
Peel and mash the avocados in a small mixing bowl. Add salt and pepper to taste and add lime. Mix and refrigerate to blend the flavors.
TOPPINGS:
- sliced black olives
- fresh tomatoes, diced
- green onions, diced
- jalapeño peppers, diced with seed removed
- corn tortilla chips
INSTRUCTIONS
- Set 8 clear 9-ounce cups on a baking sheet.
- Spoon 2 tablespoons of refried beans into the bottom of each cup and smooth out layer with a spoon.
- Next, add 2 tablespoons guacamole and spread the layer out evenly.
- Add 2 tablespoons of sour cream and gently spread over top of the guacamole.
- Spoon 2 tablespoons of salsa over the sour cream layer.
- Sprinkle 2 tablespoons shredded cheese on top of the sour cream.
- Top with 2 or more of the extra toppings listed above.
- Refrigerate until ready to serve. Serve with tortilla chips.
MAKE AHEAD: Make and refrigerate. Best results when eaten the on the day it was made or second day. This recipe doesn’t keep well after that.
FREEZER: Not reccomended.
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CUPS TO USE
7 Layer Dip in a Cup
Ingredients
- 1 can 16 oz, refried beans
- 1 cup guacamole, fresh or store bought
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup Mexican blend cheese, shredded
TOPPINGS:
- sliced black olives
- fresh tomatoes, diced
- green onions, diced
- jalapeño peppers, diced with seed removed
- corn tortilla chips
Instructions
- Set 8 clear 9-ounce cups on a baking sheet.
- Spoon 2 tablespoons of refried beans into the bottom of each cup and smooth out layer with a spoon.
- Next, add 2 tablespoons guacamole and spread the layer out evenly.
- Add 2 tablespoons of sour cream and gently spread over top of the guacamole.
- Â Spoon 2 tablespoons of salsa over the sour cream layer.
- Sprinkle 2 tablespoons shredded cheese on top of the sour cream.
- Top with 2 or more of the extra toppings listed above.
- Refrigerate until ready to serve. Serve with tortilla chips.
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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