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YIELDS:

4 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 0 mins

TOTAL TIME:

0 hours 10 mins

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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

DIRECTIONS

1. Prepare you 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.

2. Using four, short, wide plastic cups proceed with layering the ingredients in this order. Salsa, corn, yogurt, black beans, cheese mix, a big dollap of avocado and top with a sprinkle of the green onions. Keep in the fridge until ready to serve.

3. Warm your tortilla chips on a baking sheet in a 250 degree oven for about 10 minutes until warmed through. Serve the chips with the cups of dip. Enjoy!

NOTES:  I’m all about fast and easy fun food and this is definitely that.  You can pull these together with ingredients on hand and use mostly store bought items.  Put these out on a buffet, serve during football games, give to the kids as a “fun” lunch (OK, I’ve been known to have this as lunch alot!) and serve with cocktails.

I’ve always loved 7 Layer Dip (actually all dips), but people get a little weird round a big bowl of .  You have the double dippers which freak people out (Covid certainly didn’t help), crumbs and a bit of a mess in the bowl after people “dig in”.  This solves all those problems.  Individual portions that people can grab and go.  You can certainly serve these with indivdual servings of chips too (great porrtion control).  To elevate the whole thing, warm your chips on a baking sheet in the oven for a couple of minutes… it is a game changer.  Enjoy.

For more Mexican inspired appetizers and snacks check out my Mini Ranchero Shrimp Tacos, My Pitcher of Margaritas and my  Black Bean and Veggie Quesadillas

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