Layered Salsa Cups for 50
March 20, 2016
Categories: Dips, Snacks, Beans, Fruit, Avocado, Tomato, Appetizers, Mexican, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No-Cook, Baby Shower, Birthday, Christmas, Cinco de Mayo, Entertaining, Fall/Autumn, Game/Sports Day, Halloween, July 4th, Ladies Luncheon, New Years, Potluck, Regional Holiday, St. Patrick's day, Summer, Wedding, Winter, Gluten-Free, High Fiber, Vegetarian, Spring more
"This is a perfect way to serve up layered salsa dip, everyone has their own portion so there are no double dippers at this party ;)"
- Serving Size: 1 (95.5 g)
- Calories 119.8
- Total Fat - 7.8 g
- Saturated Fat - 4 g
- Cholesterol - 24.5 mg
- Sodium - 340 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 1 g
- Sugars - 2.1 g
- Protein - 5.3 g
- Calcium - 105 mg
- Iron - 0.7 mg
- Vitamin C - 4.3 mg
- Thiamin - 0 mg
Mix together the refried beans and taco seasoning and set aside.
Mix together the cream cheese, sour cream and mayonnaise and set aside.
Scoop about 2 1/2 tablespoons of the refried bean mixture into each of the 50 cups and push it down slightly with a spoon to distribute it evenly.
Scoop about 2 tablespoons of the guacamole over the refried beans for each of the 50 cups and push it down slightly with a spoon to distribute it evenly.
Scoop a little over 2 tablespoons of the cream cheese mixture over the guacamole for each of the 50 cups and push it down slightly with a spoon to distribute it evenly.
Scoop a little over 2 1/2 tablespoons of the salsa sauce over the cream cheese mixture for each of the 50 cups and push it down slightly with a spoon to distribute it evenly.
Distribute the green onions, black olives and cheese, in order listed, evenly over the 50 cups.
Serve with tortilla chips.
Tips & Variations
- 50 (5 ounce disposable plastic cups)