MINI DIP RECIPES

Name: Mini 7 Layer Dips
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 can (16 oz) Old El Paso™ refried beans; 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 1 container (8 oz) sour cream; 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained; 1 1/4 cups guacamole; 1 1/4 cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar); 1 cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz); 1 cup shredded lettuce; 2 tablespoons sliced ripe olives

MINI 7 LAYER DIPS RECIPE - BETTYCROCKER.COM

Mini 7 Layer Dips Recipe - BettyCrocker.com image

Try this new twist on the traditional Seven Layer Dip: a new mini size!

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 9

Ingredients

1 can (16 oz) Old El Paso™ refried beans
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 container (8 oz) sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 1/4 cups guacamole
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1 cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
1 cup shredded lettuce
2 tablespoons sliced ripe olives

Steps:

In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

Nutrition Facts : Calories 170 , CarbohydrateContent 13 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 1 g, TransFatContent 0 g

MINI 7 LAYER DIPS RECIPE - BETTYCROCKER.COM

Mini 7 Layer Dips Recipe - BettyCrocker.com image

Try this new twist on the traditional Seven Layer Dip: a new mini size!

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 9

Ingredients

1 can (16 oz) Old El Paso™ refried beans
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 container (8 oz) sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 1/4 cups guacamole
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1 cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
1 cup shredded lettuce
2 tablespoons sliced ripe olives

Steps:

In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

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