Individual Seven Layer Dip

It’s been super crazy lately! Work+Edmunds’ Pool Party+4th of July=looney Leslie!

I’m just now getting around to blogging about my recipe from last weekend’s party. We had our First Annual Edmunds’ Pool Party on Saturday. The weather attempted to “rain on our parade”… but we don’t give up that easy—-> we just moved the party inside!

Deciding on food for the party was a tough decision (first world problems right here). Originally we were going to have normal cookout-ish food (burgers, hot dogs, etc.) but then one of us would be slaving on the grill all evening=no fun. Instead, we decided to try a Mexican theme: Make Your Own Burrito Bar with crockpot chicken, beef, and rice/corn and all the toppings! We received several compliments,  so I’d say it was a success! 🙂

I thought Seven Layer Dip would go perf with the Make Your Own Burrito Bar.

and…I found a recipe for individual cups of the dip=adorable. Darrin thought it was stupid (boys are stupid, ha). He said I was “limiting” people’s portion size of the dip. My Gawd… just take two (or three) if you have a large appetite!

Of course… unprocessed ingredients are ideal + homemade salsa/guacamole are wayyy tastier anyways! 🙂

Great mix of nutrients! Fiber (beans)+ Protein (cheese, beans, sour cream)+ Healthy Fats (avocado) + Antioxidants (everything)!


Individual Seven Layer Dip

Recipe lightly adapted from Good Thymes & Good Food.


1 (16 oz.) can refried beans
1 (15 oz.) can pinto beans, drained and rinsed
Packet of taco seasoning, or homemade (I used Trader Joe’s taco seasoning; no artificial ingredients or fillers in this packet, yay!)
2-3 cups guacamole, homemade or store-bought (Used Darrin’s famous recipe)
1 cup sour cream
2 cups chunky salsa or pico de gallo, well drained
2 cups shredded cheddar cheese
4 Roma tomatoes, seeded and diced (I used a 1/2 pint of cherry tomatoes)
3 green onions, thinly sliced
4 oz can of black olives
9 ounce plastic tumblers
tortilla chips


  1.  In a small bowl mix taco seasoning with refried beans and pinto beans.  Use a potato masher to mash the whole pinto beans into the refried beans until they are mostly smooth.
  2. In each plastic cup, layer about 2 tablespoons of the beans, followed by 2 tablespoons of sour cream, 2 tablespoons of guacamole, 2 tablespoons of salsa or pico de gallo, and 2 tablespoons of cheese.  At this point, if you are not serving right away, refrigerate until ready to top with tomatoes/olives/green onions.
  3. Just before serving, top each cup of dip  with about 1-2 teaspoons of tomatoes, olives, and green onion.

Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives

Optimized-PicMonkey Collage

Readers… what are your favorite summertime dishes?

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