Instructions

• Set out eight 9‑ounce clear disposable cups on a tray or sheet pan.
• Place the 16 oz refried beans in a large microwave‑safe bowl. Microwave on high 1–2 minutes, stopping to stir every 30 seconds, until heated through.
• Stir the 1 oz taco seasoning into the hot beans. Add 2 tbsp heavy cream and 1/4 cup of the 8 oz Fiesta blend shredded cheese (reserve the remaining cheese). Stir until the cheese melts and the mixture is well combined.
• Check the bean mixture consistency — it should be thick but spreadable. If it’s too stiff, stir in more heavy cream, 1 tbsp at a time, up to the remaining amount (up to 4 tbsp total), until you can spread it easily but it still holds its shape. Let the beans cool until they are warm but safe to touch.
• Spoon 1/4 cup of the prepared bean mixture into the bottom of each cup, spreading into an even layer.
• Put the 16 oz guacamole into a piping bag or a sealable plastic bag with the corner snipped. Pipe a ring of guacamole around the inside edge of each cup, then fill the center so each cup has an even guacamole layer (about 1/4 cup guacamole per cup). Use a spoon to smooth the layer flat.
• Put the 16 oz sour cream (or Greek yogurt) into a second piping bag or baggie. Pipe or spoon an even layer of sour cream over the guacamole in each cup (about 1/4 cup sour cream per cup). Smooth with a spoon.
• Divide the 1 cup chunky salsa evenly among the cups (about 2 tablespoons per cup). Spoon the salsa gently on top of the sour cream and spread evenly without breaking the layers.
• Evenly divide the remaining shredded cheese from the 8 oz bag among the cups and sprinkle it over the salsa layer.
• If your 2.25 oz sliced black olives are packed in oil, rinse them briefly and drain. Divide the sliced olives evenly among the cups and place them on top.
• Divide the 1/2 cup quartered cherry tomatoes evenly among the cups and place them on top.
• Divide the 3 tbsp chopped fresh cilantro (or parsley) evenly among the cups and sprinkle on top (about 1 tsp per cup).
• Optionally tuck a tortilla chip into the side of each cup for garnish. Serve the dip cups immediately with extra tortilla chips on the side.