Checkered Flag Dip Recipes

EASY LAYERED TACO DIP

Steps:

• In the bottom of a 9x13 pan, spread the sour cream.
• Then sprinkle the taco seasoning and black beans on top of the sour cream.
• Spread the lettuce over top of the beans.
• Lay out the halved tomatoes in lines to form a flag.
• Put cheese between the tomato stripes, and then put the sliced olives in the top left corner to look like stars.
• Serve with tortilla chips or veggies.
• Serve as soon as possible after making this. It tends to get watery the longer it sits. It should be OK for a few hours, though.

7-LAYER FLAG DIP

Steps:

• Combine 1 3/4 cups of sour cream with taco seasoning mix. Reserve remaining 1/4 cup of sour cream for later use.
• Slice grape tomatoes in half, lengthwise.
• Spread refried beans on bottom of 9 x 13-inch dish. Top with guacamole, drained salsa and sour cream mixed with taco seasoning mix.
• Mark an area at the top left of the sour cream layer approximately 5 1/4-inches by 4 1/2-inches. This area is for the star layer.
• Place a single layer of sliced grape tomatoes, lengthwise at the long-end of the bottom of dish. Place a second layer approximately 1 1/2-inches from the first layer. Place the third and fourth layer of sliced tomatoes up to the area marked off for the star layer, each 1 1/2-inches apart.
• Place shredded Monterey Jack cheese between the tomato layers for the white stripes.
• In the top left area that was marked off, sprinkle on crushed blue tortilla chips. Place remaining 1/4 cup of sour cream in piping bag fitted with 1M star tip. Pipe white stars on the crushed blue tortilla chips. (See Tips 3 and 4)
• Cover and refrigerate until ready to serve. Serve with tri-colored tortilla chips. (See Tip 5)
• Yield: 12 servings.

CHOCOLATE AND VANILLA CHECKERED FLAG CAKE

Steps:

• For the vanilla and chocolate cakes: Preheat the oven to 350 degrees F. Prepare four 9-inch cake pans with the nonstick cooking spray and dust with flour.
• In a stand mixer fitted with a whisk attachment, add the granulated sugar and butter and cream together until combined, about 2 minutes. Add the eggs one at a time, beating to incorporate them. Add the baking powder, salt and 1 cup of the flour and continue to beat. Add the milk and remaining 2 cups flour, alternating back and forth. And the vanilla extract and beat for 1 more minute. Pour half of the batter into 2 of the prepared cake pans, reserving half to make into chocolate cake batter.
• To make the chocolate batter, add the cocoa and hot water to a small bowl and mix to make a paste. Combine the chocolate paste with the remaining cake batter and mix until evenly combined. Pour the chocolate cake batter into the remaining 2 cake pans.
• Place all 4 cake pans in the oven and bake until a toothpick inserted in the center of each comes out clean, 30 to 35 minutes. Let cool on a wire baking rack for 30 minutes.
• For the vanilla frosting: In the bowl of a stand mixer fitted with a whisk attachment, add the confectioners' sugar and butter and mix on low speed for 1 minute until combined, then increase the speed to medium and beat until fluffy, another 3 minutes. Add the heavy cream and vanilla bean seeds and continue to beat for 1 more minute. Set aside.
• To assemble checkerboard cake: To each cake, using a 5.5-inch round cookie cutter, cut out 1 ring, place a 2.5-inch round cookie cutter on the inside of the 5.5-inch ring to cut out a 2nd round. Repeat with the other 3 cakes. (This will give you 2 rings and 1 round per cake)
• For the first layer: Place the largest yellow cake ring on your desired cake plate, place the second largest chocolate cake ring inside of the yellow cake ring, then place the smallest yellow cake round inside of the chocolate cake ring. Spread an even layer of vanilla frosting on top.
• For the second layer: Place the largest chocolate cake ring on top of the first frosted layer of cake, place the second largest yellow cake ring inside of the of the chocolate ring, then place the smallest chocolate round inside of the yellow cake ring. Spread an even layer of vanilla frosting on top.
• For the third and fourth layers, repeat the steps for the first 2 layers. Finish the top of the cake with an even layer of frosting, leaving the sides of the cake untouched.

EASY 7-LAYER FLAG TACO DIP

Steps:

• Directions:
• Mix the can of refried beans with taco seasoning
• Spread on the bottom of a 9x13 glass pan
• Add your can of salsa as the next layer
• Sprinkle your olives on top
• Then your bag of lettuce
• Next is your bag of shredded cheese

PARTY CHECKERBOARD CAKE

Steps:

• Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
• In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir gelatin into half of the batter.
• Spoon batter into each pan and using divider ring, following manufacturer's directions.
• Bake 23 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
• Tint frosting with yellow food color until deep yellow color. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Decorate with decorating icing; garnish with candy flowers. Store loosely covered.

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.

CHECKERED FLAG DIP

Steps:

• 1. In small bowl stir together feta cheese, 3/4 cup of olives, tomatoes and cream cheese.2. On serving plate shape mixture into 6-inch square. Use remaining olives to make checkered flag design on top. Sprinkle with basil. Decorate as desired. Serve with crackers.