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Mini Mexican layered dips

4

Points®

Total time: 18 min • Prep: 18 min • Cook: 0 min • Serves: 8 • Difficulty: Easy

Here is everyone’s favorite layered dip served in individual cups. It’s an adorable and genius way to avoid a messy dip bowl. Plus, it's built-in portion control. It’s easiest to fill the cups assembly line-style, one ingredient at a time. Just rinse your measuring spoon in hot water between ingredients. The dips can be assembled the morning of the party—just cover with plastic wrap and chill before serving. Serve with baked chips, celery sticks, and pepper strips. You could also try refried black beans in place of the traditional ones. Top each serving with sliced black olives for a pretty finish.

Ingredients

Fat free refried beans

1 cup(s)

Taco seasoning mix

1 Tbsp

Reduced fat sour cream

¾ cup(s)

Store-bought guacamole (no oil or sugar)

¾ cup(s)

Salsa

1 cup(s), chunky variety, or pico de gallo

Shredded reduced fat Mexican-style cheese blend

½ cup(s)

Red bell pepper

½ cup(s), chopped

Scallions

½ cup(s), chopped or sliced

Cilantro

¼ cup(s), chopped

Instructions

1

In a small bowl, combine beans and taco seasoning.

2

Line up eight 9-oz plastic cups (or very small glass bowls). In each cup, layer 2 tablespoons bean mixture, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons guacamole, 2 tablespoons salsa, 1 tablespoon cheese, 1 tablespoon red pepper and 1 tablespoon scallions; garnish with cilantro. Refrigerate until ready to serve.

3

Yields 1 dip per serving.

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