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Chip n' Dips

These Chip n' Dips are delicious bean dip and chip all in one convenient package. A great bite-sized appetizer. You can fill it with your favorite layered bean dip!

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 12 wonton wrappers (found in the refrigerated Asian section)
  • 3/4 /4 cup Old El Paso Refried Beans
  • 1/4 /4 cup chunky salsa
  • 1/2 /2 cup guacamole (see Note)
  • 3 tablespoons sour cream
  • Old El Paso taco seasoning to sprinkle on top
  • Optional toppings: Cheese , tomatoes, cilantro, olives,

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Gently press down one wonton wrapper into the well of each mini-muffin tin. Try to make the bottom flat. Bake 6-8 minutes or until golden brown and crispy. Remove from oven and cool completely.
  3. In a small bowl, stir together the refried beans and salsa. Spoon into a resealable plastic bag, snip off the corner, and pipe into each wonton shell.
  4. Spoon guacamole into a resealable bag, snip off the corner, and pipe on top of the beans.
  5. Spoon sour cream into a resealable bag, snip off the corner, and pipe on top of the guacamole.
  6. Sprinkle with a little taco seasoning.
  7. Top with cheese, tomatoes, cilantro, or olives if desired.

Notes

  • For an easy guacamole mash 1 ripe avocado, garlic salt, cilantro, and a squeeze of lime.It's best to put the guacamole layer in the middle so it doesn't oxidize. You can make these a little bit ahead of time but they're best served within four hours.
  • You might want to double these because they go fast!
  • Tip: If you didn't make the bottoms flat before cooking they won't stand up on their own. No worries! Just serve them in the muffin tin!