Fun and vibrant individual seven‑layer dips served in small glasses—layers of beans, sour cream, guac, salsa, cheese, tomatoes, onions, and olives—for easy serving and great presentation.

Why You Will Love This Recipe

• Beautiful layered look makes for eye‑catching appetizers.

• Multiple textures and flavors in each dip: creamy, crunchy, fresh, salty.

• Portion control is easy: mini glasses allow guests to have personal portions.

• Mix‑and‑match potential for different salsa or cheese types.

• Great make‑ahead; assemble layers but add toppings fresh for best texture.

Individual Seven-Layer Dips

The Individual Seven‑Layer Dips are a party pleaser for their colors, textures, and ease to assemble. Each layer brings something different: seasoned refried beans provide a hearty base, while sour cream adds creamy cool contrast. Guacamole gives buttery richness, salsa or pico de gallo adds juicy freshness, cheese is gooey and salty, and toppings like tomatoes, olives, and green onions finish everything off with crispness and pop.

Using taco seasoning in the beans layer gives a flavor punch right at the bottom, so even the first scoop has seasoning and character. The layers build visually too—beans and then sour cream create a clean contrast, guac and salsa add vivid colors, cheese melts in, and the final toppings provide garnish that delights.

Serving in individual glasses (tumblers) means neat portions, minimal mess, and pretty presentation. Guests can see the layers through the glass, which makes it fun and appealing. Also handy for feeding groups because people can grab their dip glass instead of one shared bowl.

The layering order matters: beans first, then sour cream, guac, salsa, cheese, then tomatoes/onions/olives. Keeping salsa drained helps prevent liquid pooling, which can dampen the bottom layers. The cheese layer gets gooey if you want it warm; otherwise serve cold.

For occasions where you want prep ahead, you can build up to the cheese layer, refrigerate, and add the fresh toppings right before serving so textures stay lively and crisp. Utensils or chips go well; tortilla chips are classic, but veggie sticks also work.

This dip is easy to adapt: use mild or spicy salsa, choose Mexican blend cheese or cheddar, use plain or flavored sour cream. It appeals to a wide audience because it combines familiar flavors and looks gorgeous.

Servings

Approximately 8 individual dips

Time

Ingredients

• 1 (16 oz) can refried beans

• 1 (1 oz) package taco seasoning

• 1 cup guacamole (or make your own)

• 1 (8 oz) container sour cream

• 1 cup chunky salsa or pico de gallo, drained as needed

• 1 cup shredded cheddar or Mexican blend cheese

• 2 Roma tomatoes, diced

• ½ bunch green onions, sliced

• 1 (2.25 oz) can sliced olives, drained

• 8 (9 oz) plastic tumblers (or any small clear glasses)

• Tortilla chips for serving

Instructions

1. In a small bowl combine the refried beans and taco seasoning. Mix until seasoning is evenly distributed.

2. For each individual glass, layer approximately 2 tablespoons of seasoned beans at bottom.

3. Add about 2 tablespoons sour cream as second layer.

4. Next layer 2 tablespoons guacamole.

5. Then spoon in 2 tablespoons salsa or pico de gallo (make sure drained to avoid excess liquid).

6. Add 2 tablespoons shredded cheese as next layer.

7. Top with diced tomatoes, sliced olives, and green onions.

8. Garnish with one tortilla chip per glass if desired.

9. Keep chilled until serving time; add fresh toppings just before serving to keep them crisp.

Tips

• Drain salsa well to avoid soggy dips.

• Assemble glasses ahead (up to cheese layer), add delicate toppings just before serving.

• Use clear glasses to show layers clearly—it makes presentation feel special.

• Offer a variety of chip types so guests can choose.

• Chill before serving so flavors meld slightly, but serve cool, not frozen.