INDIVIDUAL MEXICAN 7-LAYER DIP with chips (Adapted from The Girl Who Ate Everything)

You get it – the dip that everyone loves, but it’s served in separate little cups, so it’s much easier to eat at a tailgate. I find that individual things (bars, wraps etc) are eaten much faster than large dips with chips. Layer as follows as thick or as thin as you prefer. These are my guidelines:

1 16oz can refried beans (I prefer black refried beans)
1 1oz pkg taco seasoning mix (or you can make up your own, which is SO much better! Recipe for mine is at the bottom of this recipe)
1 cup guacamole
1 8oz container sour cream
1 cup shredded cheddar or Mexican cheese blend
2 Roma tomatoes, chopped
1/2 bunch of scallions, sliced
1 2.25oz can of chopped black olives, drained
9oz plastic tumbler glasses
Tortilla chips

Layer #1 – Beans (~2 TBSP in each cup)
Layer #2 – Sour Cream mixed with taco seasoning (~2 TBSP)
Layer #3 – Guacamole (~2 TBSP)
Layer #4 – Salsa (~2 TBSP)
Layer #5 – Cheese (~2 TBSP)
Layer #6 – Tomatoes (1-2 tsp)
Layer #7 – Green onions and Olives (1-2 tsp)

Note: If making prior to arriving at your tailgate (or other party) layer everything BUT the tomatoes and onions/olives. Sprinkle those on just before serving. Store in the fridge wrapped in saran wrap. Serve with Tortilla Chips. The recipe makes about 8 servings.

My taco seasoning mix:
2 teaspoons hot chili powder
1 1/2 teaspoons paprika
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper (more if you like it hotter)


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