Individual Seven-Layer Dip in Jars with Baked Tortilla Chips

Name: Individual Seven-Layer Dip in Jars with Baked Tortilla Chips
Total time: 35 min
Ingredients: 12 6-inch white corn tortillas; 2 tablespoons extra-virgin olive oil; 1.5 teaspoons taco seasoning or chile-lime seasoning, such as Tajin, divided; 1 (15 ounce) can no-salt-added black beans, rinsed; 1.25 cups fresh salsa, divided; 1 cup whole-milk plain Greek yogurt; 1 large avocado, diced; 1 tablespoon lime juice; 1 cup shredded pepper Jack cheese; 1 small yellow tomato, cored and chopped; 3 scallions, thinly sliced; .5 cup toasted corn nuggets or "nuts"

Be the first to rate & review!

These little jars are like nachos for the road—with plenty of protein from zesty black beans and taco-spiced Greek yogurt, heart-healthy fats from avocado and a little crunch from toasted corn. Homemade baked tortilla strips are a perfect dip delivery system; their length helps you dig out every last bite from the portable jars.

By Ivy Manning

Published on May 4, 2021

Individual Seven Layer Dip in Jars with Baked Tortilla Chips — Photo: Jerrelle Guy

Active Time:

25 mins

Total Time:

35 mins

Servings:

8

Nutrition Profile:

Egg Free Gluten-Free High Fiber Low-Calorie Nut-Free Soy-Free Vegetarian

Ingredients

12 6-inch white corn tortillas
2 tablespoons extra-virgin olive oil
1 ½ teaspoons taco seasoning or chile-lime seasoning, such as Tajin, divided
1 (15 ounce) can no-salt-added black beans, rinsed
1 ¼ cups fresh salsa, divided
1 cup whole-milk plain Greek yogurt
1 large avocado, diced
1 tablespoon lime juice
1 cup shredded pepper Jack cheese
1 small yellow tomato, cored and chopped
3 scallions, thinly sliced
½ cup toasted corn nuggets or "nuts"

Directions

Preheat oven to 350°F. Line two large rimmed baking sheets with foil or parchment paper. Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning. Stack the tortillas and cut them into 1 1/2-inch wide strips. Arrange in an even layer on the prepared baking sheets. Bake for 8 minutes, flip the strips and continue to bake until crisp and golden brown, 8 to 10 minutes more. Set aside to cool.
Meanwhile, combine beans and 1/4 cup salsa in a medium bowl. Mash with a potato masher until mostly smooth. Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.
Spoon the remaining 1 cup salsa in a layer over the beans. Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl. Spoon over the salsa in the jars. Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture. Divide cheese among the jars.
Top off each jar with tomato, scallions and toasted corn nuggets (or "nuts"). Screw or lock lids on the containers. Serve with the tortilla strips.

To make ahead

Refrigerate dip for up to 2 days. Store chips airtight at room temperature for up to 1 week.