7-Layer Dip Cups
Equipment
- Equipment:
- 4 Ball pint sized silicone freezer jars
Ingredients
Ingredients:
- Tangerine-scented guacamole yield 1-1/4 cups:
- 2 ripe avocados peeled, pitted and mashed
- 1 tablespoon fresh lime juice
- 2 teaspoons Barleans Omega Pals tangerine
Other dip ingredients:
- 1 (16 ouncecan refried beans with green chiles
- 12 ounces cooked taco-seasoned shredded chicken store-bought, whatever brand you like
- 1/2 cup salsa
- 1/2 cup Mexican crema or thin sour cream
- 2 cups cheddar cheese sauce canned
- 1/4 cup sliced ripe cherry tomatoes
- 1 tablespoon chopped cilantro optional
Instructions
Method:
- Layer ingredients in order in the silicone jars:
- First 1/2 cup refried beans.
- Top beans with 1/2 cup chopped shredded chicken.
- Then top chicken with a heaping 1/4 cup guacamole.
- After that, top guacamole with 2 tablespoons mild salsa.
- This is followed by 2 tablespoons Mexican crema or thin sour cream.
- Adding 1/2 cup cheese sauce over the sour cream.
- Ending with a few sliced cherry tomatoes on top, with perhaps a little cilantro (but only if the kids like that), followed by the lids.
- Chill until needed. For extra portability secure the lids with a rubber band, since they pop on and don't screw on (just in casso the lid doesn't come off in transport.
Tried this recipe?Let us know how it was!