2 cups chunky salsa or pico de gallo, well drained
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
4 Roma tomatoes, seeded and diced
3 green onions, thinly sliced
1/2 sliced black olives
9 ounce plastic tumblers
tortilla chips
Instructions
1. In a small bowl mix taco seasoning with refried beans and pinto beans. Use a potato masher to mash the whole pinto beans into the refried beans until they are mostly smooth. 2. Combine the sour cream with the Greek yogurt. Drain pico de gallo so that it is not too wet. Combine cheddar and pepper jack cheese.
3. In each plastic cup, layer about 2 tablespoons of the beans, followed by 2 tablespoons of sour cream, 2 tablespoons of guacamole, 2 tablespoons of salsa or pico de gallo, and 2 tablespoons of cheese. At this point, if you are not serving right away, refrigerate until ready to top with tomatoes/olives/green onions.
Layer 1- beans and taco seasoning
Layer 2- sour cream
Layer 3- guacamole
Layer 4- salsa or pico de gallo
Layer 5- cheese
Layer 6- tomatoes
Layer 7- green onions and olives
4. Just before serving, top each cup of dip with about 1-2 teaspoons of tomatoes, olives, and green onion. Garnish with one tortilla chip.
Originally Submitted
10/9/2012
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