Mini 7-layer Dip-in-a-Jar

Try this new twist on the traditional Seven Layer Dip: a new mini size! MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

can (16 oz) Old El Paso™ refried beans

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

container (8 oz) sour cream

can (4.5 oz) Old El Paso™ chopped green chiles, drained

1 1/4

cups guacamole

1 1/4

cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)

cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)

cup shredded lettuce

tablespoons sliced ripe olives

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1

In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 4-oz or 6-oz mason jars.
2

Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

Save remaining taco seasoning mix for another use.
This dip is delicious with veggies dipped in it as well; try celery, carrots, jicama, etc.
You can also use ten 4- to 6-oz custard cups, 6-oz or 9-oz clear plastic cups in place of the mason jars.