Seven layer dip is one of the most common appetizers at any game day party and with March Madness right around the corner, I would imagine there’s some seven layer dip in your future. To change things up a bit, and make this classic dip even more party-friendly, I like to serve it in wonton cups! These Taco Wonton Cups will be a winner even if your bracket is a loser.
I gave some suggestions here on the layers based on my personal preferences, but the truth is that this is obviously a flexible recipe. It’s really more of a concept than a recipe. The concept being: put delicious taco stuff in easy-to-scarf-down wonton cups.
The recipe as written makes about 24 cups, but wonton wrappers tend to come in packages of 50 so feel free to double it if you’re having a party. I can easily eat half a dozen of these by myself.
Seven Layer Wonton Cups
- 24 round wonton wrappers
- 1 15 oz. can pinto beans
- 1 tablespoon butter
- ¼ cup diced onion
- ½ cup sour cream
- ½ cup salsa
- 1 avocado, mashed
- 8 oz. cheddar cheese, grated
- Pickled jalapeños
- Fresh cilantro
- Preheat oven to 350 degrees F. Lightly oil muffin tins and press in wonton wrappers to form cups. Bake cups at 350 for 10-12 minutes until they are browned.
- Remove wonton cups and let cool for a few minutes, then remove them from muffin tins and cool completely.
- For bean mixture, add butter and onion to a medium pot over medium heat. Cook for 2-3 minutes, then add drained and rinsed pinto beans plus 1/4 cup water. Mash well. Season with salt and pepper.
- Make wonton cups by layering: beans, sour cream, salsa, avocado, cheese, jalapeños, and cilantro.
- Best to serve immediately, but can make a few hours in advance without worry.
Did you make this recipe?
How to Make Wonton Cups
There is very few things to actually cook in this recipe, which makes it a pretty easy one. You do need to bake the wonton cups though. I like to start with round wonton wrappers and press them into a muffin tin that’s lightly oiled so you can pop them out easily.
At some stores, you may only be able to find the square wrappers. That’s fine. They will just have pointy, very crispy ends!
Bake for about 12 minutes at 350 degrees and then let them cool a bit before popping them out.
I like to make a big heap of these before I start assembling. Having more than one muffin tin helps!
Taco Wonton Cups
The only other thing you need to cook is the bean mash. You could use canned refried beans in a pinch, but I like to cook a little onion in butter and then mash up a can of pinto beans with those flavors. Season it with salt and pepper and add some water if it’s looking too thick.
Easy to do and a bit more flavorful than the canned beans.
Let’s walk through the layers!
Then I add a small dollop of sour cream, maybe a teaspoon.
Then some mashed avocado! No need to make a full quacamole version for these. There are enough other flavors going on.
Then some good spicy salsa.
Layer five is cheese!
Layer six and seven are veggies that you like! I went with pickled jalapeños and some fresh cilantro, but you could use almost anything!
These seven layer wonton cups are quick to make a fun bite-sized twist on the classic dip. They are easier to eat though and you don’t have to worry about having a lot of dishes out for people! After all, the cup is edible!
If you’re hosting a March Madness party, add these to the menu!