Seven Layer Dip Cups

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15 minutes

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Seven Layer Dip Cups are a fun twist on the traditional Mexican 7 layer dip. Made the same way but served in individual cups, this deliciously easy recipe is always a hit!

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Seven Layer Dip Cups with tortilla chips.

I love appetizers! In fact, when I go out to eat, I’d rather share appetizers than order a full entree.

Plus, they’re fun to make. Whether it’s a hot sausage dip or fried goat cheese, you really can’t go wrong. I mean, who doesn’t head straight to the appetizer table when they go to a party.

These Seven Layer Dip Cups are my new favorite, not just because they taste so good but because they’re so easy to make too! The bonus? Because they’re served in individual cups, you never have to worry about your guests double dipping again!

How To Make Seven Layer Dip Cups

Step 1: Start by making the guacamole. Combine the avocados, garlic and lime juice in a bowl, then add salt & pepper to taste. Use a fork to mash all ingredients until well blended.

Making guacamole for seven layer dip cups

Step 2: Cover the guacamole tightly and set aside.

Step 3: In a medium bowl, combine sour cream, chili powder, ground cumin, garlic powder, salt and pepper.

Ingredients for seasoned sour cream

Step 4: Mix until ingredients are well blended, then set aside.

Mixing sour cream for seven layer dip cups

How To Layer Seven Layer Dip

Step 5: Now you’re ready to build the layers. Start by adding the refried beans to the bottom of each appetizer cup.

Refried beans in mini cups

Step 6: Add the guacamole, followed by sour cream.

The bottom layers of a seven layer dip

Step 7: Next add the tomatoes. Follow that up with a layer of shredded Mexican cheese.

Layers of refried beans, guacamole and more

Step 8: Top with a layer of olives, then sprinkle with chopped cilantro for garnish.

Seven layer dip cups topped with olives and cilantro

Step 9: Add a tortilla chip and a small spoon and your seven layer dip cups are ready to serve. If you’re not quite ready to serve them, wait to add the tortilla chips so that they stay crisp.

Party appetizer with a mexican twist

Can you make Seven Layer Dip ahead of time?

The great thing about this recipe is that you can make it the night before. That way you’ll have one less thing to do on the day of your party.

Just cover tightly and store in the refrigerator. Don’t forget, wait to add the chips until you’re ready to serve the dip so they’ll stay nice and crisp.

Seven Layer Dip Cups with chips

How long can Seven Layer Dip sit out?

One of my biggest concerns is always how long something can sit out before it spoils. Luckily that’s not a problem with this seven layer dip appetizer…it always disappears too fast!

However, these will stay be good for up to three hours so guests can graze and save this for last if they want to (you’re supposed to save the best for last, right?).

How long will this dip keep?

Leftovers can be kept covered and refrigerated for 2-3 days. The layers may start to run together a little but your dip will still taste amazing!

Mexican seven layer dip
5 from 1 vote

Seven Layer Dip Cups

Course Appetizers/Party Foods
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
These Seven Layer Dip Cups make a deliciously easy appetizer for next get together!



  • Slice the avocados lengthwise and remove the pits. Use a spoon to scoop the avocado into a bowl.
    2 ripe avocados
  • Add garlic, lime juice and salt and pepper to taste. Mash with a fork until completely blended. Cover tightly and set aside.
    2 cloves fresh garlic, 2 tbsp lime juice, Salt and pepper to taste
  • Add sour cream, chili powder, ground cumin and garlic powder to a bowl. Season with salt and pepper and mix well.
    1 1/2 cups sour cream, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin
  • Assemble the dip in 5 ounce dessert cups. Start by dividing the refried beans equally among the cups.
    1 1/2 cup refried beans
  • Next, add a layer of guacamole, followed by sour cream.
    1 1/2 cups sour cream
  • Finish with a layer of diced tomatoes, Mexican cheese and olives.
    1/2 cup cherry tomatoes, 2/3 cup Mexican blend shredded cheese, 1 cup black olives
  • Garnish with chopped cilantro and a blue tortilla chip. You can also add a mini spoon if you have one.
    Cilantro & blue chips for garnish and dipping


If not serving right away, wait to add the chip until just before serving or the bottom of it will be soggy.


Serving: 1g | Calories: 169kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 414mg | Potassium: 240mg | Fiber: 4g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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More Appetizer Recipes

Get a sneak peek at my Hot Sausage Dip here!

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5 from 1 vote (1 rating without comment)

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