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Mexican 7-Layer Dip Cups: Easy Party Recipe

Mexican 7-Layer Dip Cups

Crisp baked wonton or tortilla cups hold seven classic Mexican-inspired dip layers for an easy, colorful party appetizer. This recipe makes 24 individual cups in about 35 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

For the Cups
  • 24 wrappers or rounds Wonton wrappers or small flour-tortilla rounds
  • 1 tablespoon Vegetable oil or olive oil
  • As needed Cooking spray
Seven Layers
  • 16 ounces Refried beans
  • 1 tablespoon Taco seasoning
  • 1 tablespoon, if needed Water
  • 1 cup Sour cream
  • 1 cup Prepared guacamole
  • 1 cup Chunky salsa, drained slightly
  • 1 1/2 cups Shredded cheddar or Mexican-blend cheese
  • 1/2 cup Finely diced tomato
  • 1/2 cup Sliced black olives
Optional Garnish
  • 2 green onions Green onions, thinly sliced
  • 2 tablespoons Fresh cilantro, chopped
  • As desired Pickled jalapenos

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), then lightly spray a 24-cup mini-muffin pan with cooking spray. Have the wonton wrappers or tortilla rounds ready before shaping so the shells can go straight into the oven.
  2. Press one wrapper or tortilla round into each mini-muffin cup, gently folding the edges so the dough forms a small bowl. Brush or mist the cups lightly with the oil, using just enough to encourage even browning.
  3. Bake the shells for 10–12 minutes, or until lightly browned and crisp. Remove the pan from the oven and let the shells cool completely before filling so the creamy layers do not soften them too quickly.
  4. Stir the taco seasoning into the refried beans until evenly combined. If the beans are too thick to spoon easily, mix in up to 1 tablespoon of water to loosen them.
  5. Spoon a small, even layer of refried beans into each cooled cup, using about 1 teaspoon per cup. Add about 1 teaspoon each of sour cream, guacamole, and slightly drained salsa, keeping the layers compact.
  6. Top each cup with about 1 tablespoon of shredded cheese. Finish with a small pinch of diced tomato and sliced black olives, making sure the toppings stay inside the shell.
  7. Garnish the dip cups with sliced green onion, chopped cilantro, or pickled jalapenos if desired. Serve soon after assembly while the baked shells are crisp.

Notes

Drain excess liquid from the salsa and tomatoes to help prevent soggy shells. The baked cups can be made several hours ahead and stored airtight at room temperature, but assemble the guacamole and salsa layers shortly before serving. For a thicker version, beat 4 ounces softened cream cheese with 3/4 cup sour cream and use that mixture as the creamy layer.