7 Layer Mexican Dip Cups | My Curated Tastes
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
7 Layer Mexican Dip Cups | My Curated Tastes
7 Layer Mexican Dip Cups | My Curated Tastes

You are now ready to start layering the ingredients.  I start with the salsa on the bottom.  This way, the juice doesn’t run into all the other layers and ruin the presentation.  Next, I add the corn, then the yogurt or sour cream.  Make sure the layers are even and can be seen from the outside of the cups.  It makes for a nicer presentation.

Next add a layer of black beans and top with a mix of the yellow and white cheddar cheeses.  Finish the cup with a big dollop of the smashed avocado.  I serve lime wedges on the side in a big bowl and let my guests add that if they like.  You may want to put out some hot sauce and or sliced jalapenos for those that like the heat.

7 Layer Mexican Dip Cups | My Curated Tastes
7 Layer Mexican Dip Cups | My Curated Tastes
7 Layer Mexican Dip Cups | My Curated Tastes
7 Layer Mexican Dip Cups | My Curated Tastes

7 Layer Mexican Dip Cups

7 Layer Mexican Dip Cups My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course General
Cuisine General
Servings 4 Served
Calories 23 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1/2 Cup Fresh salsa
  • 1/2 Cup Canned Black beans, drained and rinsed
  • 1/2 Cup Frozen Corn kernels, thawed
  • 1/2 Cup Fat free Greek yogurt
  • 1 Large avocado
  • 1/2 Cup Cheddar Cheese, white and yellow shredded
  • 2 Tbsp. Green onions, chopped
  • Tortilla Chips, warm
  • 1 Lime, juiced
  • Kosher salt and fresh ground black pepper to taste

Instructions
 

  • Prepare your avocado by pitting the avocado and scooping out the flesh. Add the flesh to a small bowl and add the lime juice and a pinch of salt and a couple of grinds of black pepper. Smash together to make a smooth mix.
  • Using four, short, wide plastic cups proceed with layering the ingredients in this order. Salsa, corn, yogurt, black beans, cheese mix, a big dollop of avocado and top with a sprinkle of the green onions. Keep in the fridge until ready to serve.
  • Warm your tortilla chips on a baking sheet in a 250 degree F. oven for about 10 minutes until warmed through. Serve the chips with the cups of dip. Enjoy!

Nutrition

Calories: 23calCarbohydrates: 4gProtein: 2gCholesterol: 1mgSodium: 9mgPotassium: 26mgSugar: 3gCalcium: 0.3mg
Keyword dip, mexican
Tried this recipe?Let us know how it was!
5 from 1 vote (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating