I recently hosted a small get together and wanted to serve up an unexpected appetizer. I know my mom has been making 7-layer dip for years but changing it up into individual servings and plating on a large wooden tray added a different element. Easy to make ahead of time, these “mini-me 7-layer dips” pair nicely with watermelon margaritas (which can also be made in advance; see CA archive for recipe).
2 cups Iceberg lettuce, shredded
2 cups Mexican cheese blend, shredded
2 cups guacamole
2 cups light sour cream
4 tsp Lawry’s Taco Seasoning
2, 16 ounce cans Rosarita traditional refried beans
8 scallions, washed and diced
1 package grape tomatoes, rinsed and cut into thirds
1 bunch fresh cilantro
Clear, plastic, 5-6 ounce tumblers
In a small mixing bowl, whisk together sour cream and taco seasonings. Spoon refried beans into a mixing bowl and stir with a fork until smooth. Place all ingredients in front of you in order for easy assembly.
In each plastic tumbler, layer sour cream mixture, beans, guacamole, tomatoes, scallion, lettuce and cheese. Garnish with a sprig of fresh cilantro and serve with tortilla chips and a small appetizer spoon. Pass to your guests using a large decorative tray.
Makes 16 to 18 individual cups.