Gluten Free Mexi-Meals in a Jar

Mexican Dip in Jar


How cute are these Mexi-Meals in a Jar?! Great idea I borrowed from none other than Betty Crocker! I adapted the original recipe to be a little healthier and food allergy friendlier. Make your own version and have a fiesta with this fun food idea!


Gluten Free Mexi-Meals in a Jar {a fun, healthy twist on Mexican dip!}
Recipe type: Appetizer
Cuisine: Mexican
Note: the amounts given here are what is needed for EACH half-pint jar, so you can make as few or as many of these adorable appetizers as you like. Feel free to mix up the layer ingredients with other types of salsa, different beans, etc. and also to make larger portions in pint size jars (increase ingredients accordingly).
  • For each half-pint jar:
  • ¼ cup mashed white Cannelini beans (or other bean you choose)
  • ¼ cup salsa (make your own*, or use your favorite additive-free variety)
  • ¼ cup sour cream (omit if dairy-free, or use a dairy-free sour cream substitute)
  • ¼ cup guacamole* (store-bought or homemade)
  • Toppings:
  • Shredded cheese (if dairy-free omit or use a dairy-free "cheese" shred like Daiya)
  • Fresh cilantro*
  • Additional salsa
  • Sliced jalapeno peppers
  • Black olive slices
  • *See "Notes" below recipe.
  1. Layer beans, salsa, sour cream and guacamole in jars, spreading layers as evenly as possible. A long spoon works well for this.
  2. Top with any or all of the toppings listed.
  3. Cover and chill until ready to serve.
  4. Serve cold, room temperature, or for a hot dip, microwave the jars a bit to melt the cheese on top (if using). Microwave in 30-second increments to prevent over-heating.
  5. Serve with gluten free tortilla chips.


  • I love using American-grown California avocados for my simple homemade guacamole. I get my avocados delivered right to my front door from California Avocados Direct! Check them out. 

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