Menu Ideas

Firecracker Dip Cups (K-12)

These red, white and blue dip cups are a blast!

Yield: About 17 servings


  • 1. Pour 1 quart plus 2 cups boiling water into 4" deep half-steamtable pan. Quickly pour full pouch of beans and enchilada sauce into water. Stir ingredients together and cover. Allow bean mixture to sit for 25 minutes on steamtable. Cool bean mixture in the refrigerator. CCP: Cool to 41Ā°F or lower within 4 hours. CCP: Cool to 70Ā°F within 2 hours and from 70Ā°F to 41Ā°F or lower within an additional 4 hours.
  • 2. Separate cheese sauce in half. Blend one half cheese with food coloring, blend well.
  • 3. In 16 oz clear plastic cups place 2/3 cup/5.4 oz (#6 disher) bean mixture at the bottom, top with 1/2 oz equivalent white cheese and 1/2 oz equivalent blue cheese sauce. Top with 2 Tbsp (#30 disher) chopped tomatoes. Serve with chips or fresh cut veggies for dipping.


Serving Size 1 EA

Amount Per Serving
Calories 290 Calories from Fat 0
% Daily Value*
Total Fat 9g 13%
Saturated Fat 4.7g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 655mg 27%
Total Carbohydrate 34g 11%
Dietary Fiber 0g 0%
Sugars 0g
Protein 18g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1 oz eq M/MA, 1/2 cup Legumes, 1/8 cup Red/Orange Veg


Can't find what you are looking for? Let us know.

Sign up for our newsletter to have all of our
updates sent right to your inbox

    By submitting this form you agree to our Privacy Policy.


    Enter your location and we'll connect you with a local sales associate that can help get you exactly what you need.

    TRY A