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7-Layer Dip Cups

Sue Lau
Prep Time 18 mins
Course Appetizer, Main Dish
Cuisine Mexican, Tex-Mex

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.
Keyword 7-Layer Dip, Lunch, Snacks