May 14, 2015
Today I’m going to share my “super secret” way I indulge when snacking. These 7 Layer Mexican Dip Cups are my favorite way of enjoying “just enough” so that I don’t inhale an entire dip platter and half a bag of chips.
What I love about these is that they are easy to put together with leftovers from our Taco Night or Burrito Bowls Dinner. What it’s not to love from a recipe that can easily use up whatever leftovers you have in the fridge and turn itself into a delicious mini meal or lunch item? Seriously.
I know that most seven layer party dips are made with refried beans, but I personally love the texture of black beans. One of my pet-peeves when I go to a party is when the dip seems to look like a rainbow of mush after a couple of people dip their chip in the platter. Yes, you know what I’m talking about. At the same time when you almost wonder if it tastes better than it looks!
This wont’ happen with my individual Mexican cups. The walls hold the ingredients so dip after dip it holds it’s texture. I will admit, I don’t always have avocados around to make my Easy Guacamole recipe, so sometimes I buy it pre-made. It’s fresh, there are no artificial ingredients in Sabra’s guacamole, and I love that it’s not an avocado puree. Sabra’s guacamole actually leaves avocado pieces intact so I feel like I am eating my homemade guacamole.
Honestly, it’s also not out of laziness that I buy the guacamole. Have you ever gone to the store, felt the avocados, and wondered if they are overly ripe or they were dropped somewhere? Man, I can’t stand when I can’t find a decent avocado in a pile of mushy ones. Hard avocados I will buy, but mushy ones I can’t.
Ok, so back to these Mexican cups. While I don’t eat corn chips often, I also like to dip celery or carrot coins in my dip. The other people in my house, however, can’t get enough of the crunchy chip and dip combo. Overall, it’s a win-win mini meal idea. Protein, fiber, healthy fats, and veggies? This is definitely a winner. Check out how easy they are to make:
7 Layer Mexican Dip Cups
- 1 cup guacamole
- 15 ounce can black beans, rinsed and drained
- 1 cup sour cream
- 1 cup fresh salsa
- 1 cup shredded sharp Cheddar
- 2 medium tomatoes, diced small
- 1 8 ounce can sliced black olives
- minced green onion, topping
- Line up all your ingredients and 6 small lidded jars plastic cups.
- Layer about 2 tablespoons of each ingredient: guacamole, black beans, sour cream, salsa, shredded cheese, diced tomatoes and black olives inside every cup. Top with green onions and refrigerate.
Need a dinner idea that will yield leftovers for these awesome Mexican cups? Check out my Easy Taco Night Recipe!