Taco Dip Cups Recipe
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.
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Servings: 12
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 8x8 baking dish and serve family style.
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