7 Layer Flag Dip Recipes

FLAG 7-LAYER DIP

Steps:

• Place drained tomatoes, onion, jalapeno, cilantro, lime juice and 1/2-teaspoon salt in food processor and pulse until salsa reaches your desired consistency, longer for a smooth salsa or shorter for a chunky salsa.
• Place avocados in a small bowl and mash with about 1/4-cup salsa and remaining 1/2-teaspoon salt. Stir together sour cream and taco seasoning in another small bowl.
• Scoop refried beans into a 9x13-inch baking dish. Mix in 1/4-cup salsa until the beans reach a spreadable consistency. Spread beans evenly over bottom of pan.
• Top beans with any remaining salsa. Layer with sour cream, avocado, olives, and green onions. Sprinkle cheese over entire pan. Make stripes of cherry tomatoes on top of cheese.
• Cover and refrigerate until ready to serve. Crush about 10 tortilla chips and make a small rectangle of the crushed chips in the upper left corner of the dip. Use a small star cookie cutter to cut stars out of the sliced cheese and place stars on top of crushed chips. Serve your flag 7-layer dip with remaining tortilla chips.

STAR SPANGLE LAYERED DIP

Steps:

• Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
• To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.

7-LAYER FLAG DIP

Steps:

• Heat oil in a large saute pan over medium high heat. Add the corn and cook until slightly charred, about 3-5 minutes. Add the jalapeno and garlic and continue to cook for another 2-3 minutes. Season to taste with salt and pepper, remove from heat and set aside to cool.
• In a large bowl, stir to combine the refried beans with the taco seasoning. Place in a 9x13 glass baking dish, spreading into an even layer. Top with white queso, spreading into an even layer. Top queso with shredded lettuce, then olives, corn and then pico de gallo.
• Spread the guacamole in an even layer over the top. Place sour cream in a piping bag fitted with a small piping tip.
• To make the flag topping, draw a box with the sour cream in the top left corner of the dip. Pipe the sour cream into 6 lines to make the white stripes of the flag. Sprinkle the cojita cheese over the stripes. Use a small spoon and carefully make 7 red stripes of the flag with the salsa.
• Fill in the box in the top left corner in with sour cream, spreading with a small offset spatula or knife into an even layer. Top the sour cream with crushed blue corn tortilla chips. Pipe the sour cream in dots on top of the crushed chips. Serve dip with red, white and blue tortilla chips.
• White Queso:.
• In a medium saucepan over medium heat, whisk to combine evaporated milk, whole milk and cornstarch. Bring to a simmer, then slowly whisk in american and cheddar cheeses until melted and smooth. Whisk in the diced jalapenos and season to taste with salt. Set aside to cool.