Be warned! No sooner than you set out these 7 Layer Easy Taco Dip Cups, they’ll disappear. Why? Because they’re creamy, cheesy, and stuffed to the brim with your favorite taco flavors.
Just set up your assembly station and you’ll have them ready in no time. So, are you ready to make the party snack everyone will love? Let’s dig in!
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Taco dip cups are your get-together hero. Seriously, they work for just about any celebration you can think of, from game days, potlucks, family movie nights, backyard barbecues, and summer holidays, you name it.
By the way, are you on the hunt for other crowd-pleasing dips? Check out our addictive corn chorizo dip, Buffalo chicken dip, or THE BEST Salmon Dip.
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Why You’ll Love This Recipe…
- They’re a safe bet! You can rest assured everyone will love them because who doesn’t love tacos?
- They’re beyond easy to make. All you have to do is add layer upon layer of refried beans, guacamole, sour cream, tomatoes, or any of your favorite taco toppings. We made an entire batch in less than 15 minutes.
- Ideal for parties. Each serving is portioned out so no one gets to hog the dip bowl, and you don’t have to worry about double dipping. Just grab a cup and go.
- There’s no wrong way to make them. Make them exactly as we did or make them your own with ground beef, nacho cheese, salsa, or white onions.
Ingredients
- Refried Beans
- Guacamole
- Sour Cream
- Taco Seasoning
- Olives
- Shredded Cheese
- Tomatoes
- Green Onions
- Tortilla Chips – for taco dip cups we prefer mini tortilla rounds.
See the recipe card for quantities.
How to Make Easy Taco Dip Cups
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Start by chopping the tomatoes and green onions, and slicing the black olives, reserving a handful of whole olives for later.
In a medium bowl, add 1 ½ cups sour cream and the taco seasoning. Mix until well combined and set aside.
Time to layer. Take 2 tablespoons of refried beans and spread it at the bottom of the cup.
Next, add 2 tablespoons of guacamole and spread it to cover the beans.
Add 2 tablespoons of the sour cream mixture and spread it over the guacamole to the edge of the cup.
Add some of the sliced black olives and tomato. Then add some shredded cheese.
Top Tip
To make this snack look even better, you just gotta serve them in clear cups so you can see all the layers.
Storage
Cover your taco dip cups with plastic wrap and store them in the fridge for up to two days. If you’ll be making them ahead, wait to add toppings like lettuce and tomatoes until right before you serve them.
FAQ
Yes. Prep the base of refried beans, guacamole, and sour cream a day ahead, but hold off on adding fresh ingredients like tomatoes or lettuce so they don’t get soggy.
Sure! You can omit or add any toppings you want. Add more guac, sour cream, or extra cheese, or salsa. Whatever floats your boat. 🙂
We use and recommend clear 9-oz plastic cups. They’re perfect! You get a decent-sized serving, and when you’re finished eating, just toss them in the trash for easy cleanup.
Taco Dip Cups Recipe
Ingredients
- 16 Oz Refried Beans
- 8 Oz Guacamole Store Bought or Homemade
- 16 Oz Sour Cream Divided
- 2 Tbsp Taco Seasoning
- 6 Oz Whole Black Olives Divided
- 3 Tomatoes
- 8 Oz Shredded Mexican Cheese
- 3 Green Onions Sliced
Instructions
- Start by chopping the tomatoes and green onions, and slicing the black olives, reserving a handful of whole olives for later.
- In a medium bowl, add 1 ½ cups sour cream and the taco seasoning. Mix until well combined and set aside.
- Time to layer. Take 2 tablespoons of refried beans and spread it at the bottom of the cup.
- Next, add 2 tablespoons of guacamole and spread it to cover the beans.
- Add 2 tablespoons of the sour cream mixture and spread it over the guacamole to the edge of the cup.
- Add some of the sliced black olives and tomato. Then add some shredded cheese.
Notes
- This dip can be stored in the fridge for up to 5 days.
- We used 9-oz plastic cups, but you can use any size cup you want.
- You can also use an 8×8 baking dish and serve family style.
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