Individual 7-Layer Dip Cones
 
Prep time
Cook time
Total time
 
There is enough dip for at least 12 cones, possibly a few more. It's up to you how many you want to make. If you're making this as a snack, you might want to have the dip ingredients on hand and make and fill the cones as you want them. Though, the filled cones will heat up nicely in the microwave or oven. If you have a cute little ice cream cone stand holder (I do not), that will make your life a lot easier for you if you're serving these at a party. Otherwise, just toss them on a plate. They're a little messy but more durable than they look.
Author:
Recipe type: Appetizer/Snack
Serves: 8-12
Ingredients
  • 4-6 medium-sized corn or flour tortillas
  • Olive oil, for brushing
  • ½ cup refried black beans
  • 4 ounces (1/2 cup) non-fat Greek yogurt
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon dried dill weed
  • Salt, to taste
  • Black pepper, to taste
  • 4-ounce can fire roasted diced green chilies
  • 1 medium plum tomato, diced
  • ⅛ cup low-fat cheddar cheese
  • Thinly-sliced scallions, for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Slice each tortilla in half. Roll the tortilla halves into a cone, secure with 1-2 toothpicks. You will want to pinch the bottom of the tortilla closed as you roll and make sure to keep the top rounded and open so you can fill it with dip later.
  3. Place the cones on a baking sheet. Brush with olive oil.
  4. Bake for 5 minutes, then flip the cones over and bake for another 5 minutes or until the cones are crispy and retain their shape without the toothpicks. During the flip, check to make sure the opening is still round. If the cone has started to flatten, use your fingers to puff it back out into a cone shape.
  5. While the cones are baking, warm the refried beans.
  6. Mix the yogurt with the onion powder, garlic powder, dried dill, salt and pepper. Adjust seasonings as needed.
  7. When the cones are done, fill each cone with approximately 1 teaspoon of refried beans, 1 teaspoon of green chilies and 1 and ½ teaspoons Greek yogurt. You will have to push each layer down with the end of a spoon or you can use a piping tool. The Greek yogurt should come to the top of the cone. Add a few diced tomatoes.
  8. Stand the cones up in a narrow baking dish or any sort of cooking apparatus that will hold them upright. Sprinkle with cheese. Bake for another 4-5 minutes or until cheese is melted.
  9. Garnish with scallions and serve immediately.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/individual-taco-dip-cones/