Mini 7 Layer Bean Dip Bowls

Mini 7 Layer Bean Dip Bowls make the perfect appetizer for any party and great for game day eats! All of your favorite 7 Layer Bean Dip layers in bite size bread bowls!

Course Appetizer

Cuisine Mexican

Keyword 7 layer dip, 7 layer taco dip, seven layer dip

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 135kcal

Author Jenny

Ingredients

1 pound French Bread dough I used Pillsbury
1/2 cup refried beans
2 1/2 teaspoons Old El Paso Taco Seasoning divided
1/4 cup mild salsa
1/4 cup mashed avocado
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
12 sliced black olives

Instructions

Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray.
Unroll french bread dough and place on parchment paper. Cut into 12 equal slices. Press each slice of dough in bottom and up sides of muffin tin cups.
Bake for 12 minutes, remove and with the end of a wooden spoon press centers of bread to form little bowls. Remove and set aside.
Place beans and 2 teaspoons of Old El Paso Taco Seasoning into a small bowl. Stir to combine then spread 1 tablespoon into bottom of each bread bowl.
Next, layer with 1 teaspoon of salsa.
Place avocado, salt and lime juice into a small bowl, stir to combine. For the next layer top with 1 teaspoon of guacamole.
Mix sour cream and remaining 1/2 teaspoon taco seasoning into a small bowl. Layer 1 teaspoon of cream mixture over guacamole.
Top with a pinch of cheese, cilantro and a black olive. Serve room temperature.

Notes

Prepare the layers for the bean dip the day before for easy assembly the day you need the recipe.

As soon as the bread cups come out of the oven, use the back of a wooden spoon to hollow out the bread creating the bowl shape.

Nutrition