7-Layer Mexi-Dip {Individual Sized}

If you’ve been around my blog for any length of time, you know we’re a little crazy about our Mexican food.

As in, I could eat it every day of the week and never get tired of it.  So yeah, Doodle is growing up eating a lot of spicy foods.

And we also eat a lot of ranch dressing around our house.

Strike that.  My husband and I eat a lot.  Doodle?  Um, not so much.  Seriously, I don’t know how an individual can sustain themselves on three bites of macaroni and cheese and a nibble of banana and still have so much energy.

Meal times can often be are always a struggle around my house.  Before I was a parent, I said I was never making any special meals for a kid…but the fact of the matter is, Doodle just doesn’t care about food (how can he be the child of a food blogger??), so I have to entice him to eat any way I can.

When I was given the opportunity to create a recipe to promote Hidden Valley Ranch and the Chef & Child Foundation’s Lunch Break for Kids fundraiser taking place this week, I knew right away what I wanted to make: something to dip and something with a Mexican-flair.  Kids will eat anything if they can dip it, right?

I also wanted something that would fit in little hands.  Then I remembered seeing this super-cute version of 7-layer dip over at The Girl Who Ate Everything, and I knew it was the perfect solution for my kid-friendly dip.

Of course, the great thing about 7-layer dip is that it’s really up to you as to what layers you use.  I typically like spicy salsa on mine, but since I wanted Doodle to eat some, I swapped that out for a ranch-flavored sour cream.  I replaced the guacamole with green chilies, since my family refuses to eat guac.  I used two kinds of shredded cheese, but went light on those and heavy on the olives and tomatoes.

These were a big hit, and clean-up was so easy!  Try these for a fun lunch snack or for game watching this fall football season!


7-Layer Mexi-Dip {Individual Sized}
  • 1 16-ounce can refried beans, fat-free
  • 1 package taco seasoning, or make your own
  • 1 8-ounce container fat-free sour cream or Greek yogurt
  • 1 1-ounce package Ranch dip mix
  • 1 4-ounce can diced green chilies, drained
  • 1 4-ounce can sliced black olives, drained
  • 1 cup diced tomatoes
  • ¾ cup shredded Monterey Jack cheese
  • ¾ cup shredded cheddar cheese
  • 8 (9 ounce) plastic cups or tumblers
  1. In a small bowl, mix together refried beans and taco seasoning. In another small bowl, combine sour cream and ranch dip mix.
  2. Evenly divide bean layer between your 8 cups, using approximately 2-3 tablespoons per cup. Follow with sour cream layer, green chilies, olives, cheese, olives and tomato.

Have a great Tuesday!



The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.


  1. Jocelyn @BruCrew Life

    These are so cute and perfect for little hands to hold while watching football with dad!!!! How can these kids be so picky when we have so much yummy food in the house? My youngest is our picky eater these days!!!
    Jocelyn @BruCrew Life recently posted..Trick or Treat TuesdayMy Profile

  2. Hayley @ The Domestic Rebel

    Ranch flavored sour cream?! I need me some of this tonight to top off my pulled pork tacos. That sounds insanely good! And I love these little cups. However, knowing me and my “problem” with dips (I hoard them), I would probably eat every cup. Still, it’s perfect for little hands! Also: they DON’T LIKE GUAC?!
    Hayley @ The Domestic Rebel recently posted..Monster Munch Popcorn BallsMy Profile

    • Ashley

      Yeah, I live with some weird people, don’t I???

    • Ashley

      Yeah, that’s the problem with making this in cups…I’d definitely need more than one. I’m kind of a dip fanatic.

  3. Marica

    These sound wonderful for us big kids too! Your pictures look so yummy…. This recipe is a great idea, one that I’ll for sure be making. Thanks Ashley!

    • Ashley

      You make the best 7-layer dip. We need a big family get-together so I can eat some of yours. 😉

  4. Becca @ Crumbs and Chaos

    I could live on Mexican food too!! I’m sorry to hear that they don’t like guac – that is one of my favorite things 🙂 I love the idea of ranch sour cream!
    Becca @ Crumbs and Chaos recently posted..Roasted Maple & Mustard ChickenMy Profile

  5. Michelle

    Love this idea for a party. No more double dipping 🙂 Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle recently posted..Crock Pot Apple CrispMy Profile



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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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