Who doesn't love an individually sized snack or app? Not us. We adore these mini layered taco dip cups for exactly this reason.
This layered taco dip isn't just for parties (though it is be the perfect mini appetizer!). You can layer this yummy dish in an insulated container for school lunches, whip it up for an after-school snack or bring it along to your next potluck. Want to make the bigger version? Double the recipe and layer in a medium serving dish.
Ingredients for Mini Layered Taco Dip
1 ripe avocado
juice of half a lime
pinch salt
1 cup refried beans
1/2 cup salsa or chopped tomato
1/2 cup low-fat sour cream
1/2 cup shredded cheese
1/4 cup black olives, chopped
Directions for Mini Layered Taco Dip
1. To a small bowl, add avocado, lime juice and salt. Mash until well-combined. (Short on time? You can also start with premade guacamole.)
2. Divide refried beans between four small jars or other resealable containers.
3. Top beans with layers of avocado or guac, salsa, sour cream, shredded cheese and olives. Seal and refrigerate until ready to serve.
Serves 4.
Originally published in ParentsCanada magazine, August/September 2012.
