Individual 7 Layer Dip Recipes

INDIVIDUAL SEVEN LAYER DIP

Steps:

• In a small bowl mix taco seasoning with refried beans. If you want to use the other half of the taco seasoning, mix it with the sour cream.
• Layer the dip in each cup with a small spoon. I found it best to layer in this order. Refried beans, guacamole, sour cream, salsa, cheddar cheese, tomatoes, olives, and green onions. Garnish with cilantro if desired.
• Store in the refrigerator until serving and serve with chips.

INDIVIDUAL SEVEN LAYER DIP CUPS

Steps:

• In a small bowl mix taco seasoning with refried beans. For a different and yummy taste, mix your taco seasoning with your sour cream layer.
• Layer the dip in each cup. I found that using a small cereal spoon worked best for me as a spread each layer in the cup. Here is the order I did: beans/taco seasoning mix, sour cream, guacamole, salsa, shredded cheese, tomatoes, olives, and green onions.
• Store in the refrigerator until serving and serve with chips.
• I was able to make about 12 cups of dip. They were a huge hit!
• If you wanted to, you could use the same amount of ingredients and spread it out in a 9x11" pan to make one large seven layer dip. ???? It will still taste amazing!

INDIVIDUAL SEVEN LAYER DIP

Steps:

• 1. Begin by mixing your refried beans together with the two tsp of taco seasoning. Set bean mixture aside.
• Beat together softened cream cheese and sour cream until smooth and creamy. Set sour cream mixture aside.
• Mash all 3 avocados and add in the juice from 1 lime. Stir in seasoning salt, garlic power and cayenne pepper. Set guacamole mixture aside.
• It's now time to start layering your ingredients! Carefully spoon each layer into cups starting with the refried beans, then adding the sour cream mixture & guacamole. Top this with salsa, shredded lettuce, shredded cheese and finally with fresh cilantro.
• Serve with bite sized taco chips and enjoy!

MINI EIGHT-LAYER DIPS

Steps:

• Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
• Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
• To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

INDIVIDUAL SEVEN-LAYER DIPS

Steps:

• In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

MINI 7 LAYER DIPS

Steps:

• In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
• Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

INDIVIDUAL 7-LAYER DIPS RECIPE - (4.2/5)

Steps:

• In a small bowl, mix refried beans and taco seasoning. Drain excess liquid from salsa or pico de gallo. Set out 8 clear glass or plastic tumblers, about 9 ounces in size. In each tumbler, layer about 2 tablespoons beans, followed by 2 tablespoons sour cream, 2 tablespoons guacamole, 2 tablespoons salsa or pico de gallo, and 2 tablespoons cheese. Shortly before serving, top with 1 to 2 teaspoons each tomatoes, olives, and green onion. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with additional chips.

SEVEN LAYER DIP I

Steps:

• In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
• Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
• You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

SEVEN LAYER DIP

Steps:

• Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
• Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

SEVEN LAYER DIP II

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.