Recipe

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Make these 7 Layer Mexican Dip Cups for a fresh and satisfying snack to pack into a lunch bag or enjoy from home.

Need a fun after school snack that’s nutritious and easy to make? Check out these Dip Snack Cups. They are filling, made with fresh ingredients, and the perfect dip for chips and fresh veggies.

After School Snack Cups

These 7-layer cups are one of my crew’s favorite after-school snacks. They’re made with real ingredients and single-serve, which means no one’s fighting over the last bite! It feels like a tiny fiesta every time we make them. #HappyDance

And if south-of-the-border flavors are your thing, you’ve got to try easy-to-pack lunchbox taquitos and black bean quesadillas. They’re fun, filling, and hit just the right notes of creamy, crunchy, and irresistable!

Mexican Dip Cup Ingredients

Just like the party dip, these cups layer all of our favorite taco toppings into individual servings you can enjoy with chips and veggies. Check and make sure you have the ingredients below so you can prep these for the upcoming week:

Guacamole: store-bought or homemade.
Black or pinto beans: drained and rinsed.
Sour cream: adds a soft and tasty layer!
Pico de Gallo or salsa: your favorite one from the grocery shop or made at home.
Shredded cheese: Cheddar, Monterrey Jack, or any other cheese.
Tomatoes: diced small.
Black olives: pitted and sliced.
Chopped green onions: for topping.

I’ve made these with black or pinto beans, Monterrey Jack, jarred salsa, and it all tastes incredible. To save a little time, I use store-bought guacamole, but if you have some leftover from taco night or like to make your own, by all means, use that. I have an easy guacamole recipe that uses only 2 ingredients and makes the best topping and condiment.

How to Make Mexican Dip Cups

Assembly is easy and you can prep these ahead of time for easy access to a satisfying snack for the lunch bag or enjoy from home. Grab your ingredients and let’s make these happen!

Make your Base
In the bottom of a 6-ounce lidded container, spread about 2 tablespoons guacamole.
Add the Toppings
Layer on the black beans, sour cream, salsa, cheese, tomatoes, black beans, and green onions, about 2 tablespoons of each per dip cup.
Refrigerate
Seal the containers and store the dip cups in the refrigerator for up to 5 days, if they last that long.

Watch how simple these dip cups are to assemble in the video below:

What to Serve with Mexican Snack Cups after School

Tortilla chips, bagel chips, and pita bread triangles are all great dippers for these Mexican snack cups. Or amp up the veggies and use cucumber slices and carrot sticks–they work just as well! With layers of protein and healthy fats, this snack will keep kids going strong until dinnertime.

More after school snack ideas

If your kids love dippables as much as mine, this veggie dip snack box and hummus and carrots bento will keep things exciting AND healthy! And these spinach bites and easy cheese twists are bite-sized, quick and always impress!

7 Layer Mexican Dip Snack Cups

Servings: 6 -8 snack cups

Prep Time: 5

Total Time: 5

Make these 7 Layer Mexican Dip Cups for a fresh and satisfying snack to pack into a lunch bag or enjoy from home.

5 from 6 votes

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Ingredients

8- ounce package guacamole or 1 cup Easy Guacamole Recipe
15- ounce can black beans, rinsed and drained
1 cup sour cream
1 cup fresh salsa
1 cup shredded sharp Cheddar
2 medium tomatoes, diced small
8- ounce can sliced black olives
Minced green onion, for topping

Instructions

Line up all your ingredients and 6 small lidded jars plastic cups.
Layer about 2 tablespoons of each ingredient: guacamole, black beans, sour cream, salsa, shredded cheese, diced tomatoes and black olives inside every cup. Top with green onions and refrigerate.