Easy Taco Dip Cups (Print Version)

Layered taco cups combining creamy, fresh, and cheesy ingredients for a tasty party appetizer.

# What You'll Need:

→ Base Layer

01 - 1 can (16 oz) refried beans

→ Creamy Layer

02 - 1 cup sour cream
03 - 4 oz cream cheese, softened
04 - 1 packet (1 oz) taco seasoning

→ Fresh Layer

05 - 1 cup shredded lettuce
06 - 1 cup cherry tomatoes, diced
07 - 1/2 cup sliced black olives

→ Cheese & Toppings

08 - 1 cup shredded cheddar cheese
09 - 1/4 cup chopped green onions
10 - 1/4 cup salsa, optional

→ For Serving

11 - Tortilla chips

# How to Make It:

01 - In a medium bowl, combine sour cream, cream cheese, and taco seasoning. Mix until smooth and fully incorporated.
02 - Arrange 8 small clear cups (8 oz capacity) on a work surface.
03 - Distribute 2 tablespoons of refried beans into the bottom of each cup, spreading evenly to create a uniform base.
04 - Top each cup with approximately 2 tablespoons of the cream cheese mixture, smoothing the surface with the back of a spoon.
05 - Sprinkle shredded lettuce over the cream layer, followed by diced tomatoes and sliced black olives.
06 - Add shredded cheddar cheese and chopped green onions to the top of each cup.
07 - Add a small spoonful of salsa on top of each cup if desired.
08 - Present immediately with tortilla chips for dipping.

# Expert Tips:

01 -
  • Perfectly portioned in individual cups for easy serving and less mess.
  • No cooking required, saving time in the kitchen.
  • Layers offer varied textures and flavors to excite the palate.
  • Customizable toppings to suit your taste or dietary preferences.
  • Vegetarian-friendly when using vegetarian refried beans.
02 -
  • Use clear cups to showcase the colorful layers.
  • Chill cups for 30 minutes before serving for a refreshing taste.
  • Prepare cups up to 4 hours in advance and refrigerate; add lettuce and toppings just before serving for best freshness.
  • Make sure cream cheese is softened for easy mixing.
  • Try different salsa varieties to customize flavor intensity.
Go Back