Instructions

• Drain the 1 (2.25 ounce) can sliced olives and set aside. Slice the 1/2 bunch green onions and dice the 2 Roma tomatoes; keep the tomatoes, green onions, and olives separate until assembly (see step 10). Drain any excess liquid from the 1 cup chunky salsa or pico de gallo.
• In a medium bowl, stir together the 1 (16 ounce) can refried beans and the 1 (1 ounce) package taco seasoning until the seasoning is fully incorporated.
• Place the 8 (9 ounce) plastic tumblers on a tray or work surface for assembly.
• Divide the seasoned refried beans evenly among the 8 tumblers (about 1/4 cup or 4 tablespoons per cup). Smooth each bean layer lightly with the back of a spoon.
• Divide the 1 (8 ounce) container sour cream evenly among the 8 tumblers (about 2 tablespoons per cup). Spoon the sour cream over the bean layer and smooth gently.
• Divide the 1 cup guacamole evenly among the 8 tumblers (about 2 tablespoons per cup) and spread over the sour cream.
• Divide the drained 1 cup salsa or pico de gallo evenly among the 8 tumblers (about 2 tablespoons per cup) and spoon it over the guacamole.
• Sprinkle the 1 cup shredded cheddar or Mexican blend cheese evenly over the salsa layer (about 2 tablespoons per cup).
• Top each cup by dividing the diced tomatoes, sliced green onions, and drained sliced olives evenly among the 8 tumblers. If you prefer to make these ahead of time, wait to add the tomatoes, green onions, and olives until shortly before serving.
• Garnish each individual dip with one tortilla chip. Refrigerate the assembled dips until serving. Serve with extra tortilla chips.