Photo of Mini Mexican layered dips by WW

Mini Mexican layered dips

Total Time
18 min
18 min
0 min
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.


Fat free refried beans

1 cup(s)

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

Taco seasoning mix

1 Tbsp

Reduced fat sour cream

¾ cup(s)

Store-bought guacamole (no oil or sugar)

¾ cup(s)

Fat free salsa

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

Red bell pepper

½ cup(s), chopped


½ cup(s), chopped, chopped


¼ cup(s), chopped


  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. Yields 1 dip per serving.