Flag 7 Layer Dip Recipes

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.

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.

SEVEN LAYER DIP II

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.