Individual Seven-Layer Dip Jars with Baked Tortilla Chips

Store the dip in the fridge for up to two days. You can also keep the chips at room temperature for up to one week.

Cook Time: 40 minutes
Serves: 8 people

Ingredients:

  • Olive oil: 2 tablespoons (extra virgin)

  • Taco seasoning: 1½ teaspoons (or chili-lime seasoning like Tajín, divided)

  • Black beans: 1 can (no salt added, rinsed)

  • Salsa: 1¼ cups (fresh, divided)

  • Yogurt: 1 cup (plain full-fat Greek yogurt)

  • Avocado: 1 large (diced)

  • Lime juice: 1 tablespoon

  • Cheese: 1 cup (shredded pepper jack or similar)

  • Tomatoes: 1 can (small yellow tomatoes, seeded and chopped)

  • Green onions: 3 (thinly sliced)

  • Corn: ½ cup (roasted corn kernels or chopped nuts)

  • Tortilla chips: as needed (toasted)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line two large rimmed baking sheets with aluminum foil or parchment paper.

  2. Prepare the chips:
    Brush the tortillas with olive oil and sprinkle with ½ teaspoon taco seasoning (or chili-lime seasoning). Cut tortillas into strips about 1.5 inches (3.5 cm) wide. Arrange in a single layer on the prepared baking sheets.

  3. Bake for 8 minutes, then flip the strips and continue baking for another 8–10 minutes until golden and crispy. Set aside to cool.

  4. Meanwhile, make the bean layer:
    Mix the black beans with ¼ cup salsa in a medium bowl. Mash with a potato masher until smooth (or leave whole, if preferred). Spoon into the bottoms of eight half-pint (1 cup) mason jars or small airtight containers.

  5. Add layers:

    • Spoon the remaining salsa over the bean layer.

    • In a small bowl, mix the yogurt with the remaining 1 teaspoon taco seasoning.

    • Spoon the yogurt mixture into the jars.

    • Mash the avocado with lime juice in the same bowl, then layer it over the yogurt.

    • Top with shredded cheese.

  6. Garnish each jar with chopped tomatoes, green onions, and roasted corn (or nuts). Seal jars tightly.

  7. Serve with tortilla chips on the side, or place chips on top of jars and serve immediately.


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