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7 Layer Flag Dip

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Ingredients

Adjust Servings:
2 tablespoons olive oil
2 (15 1/4 ounce) cans corn, drained
1 small jalapeno, seeded and diced small
2 garlic cloves, minced
2 (15 1/2 ounce) cans refried black beans
2 tablespoons taco seasoning
2 cups queso blanco (see below)
4 cups shredded romaine lettuce
1 (8 ounce) can sliced black olives, drained
2 cups pico de gallo, drained
3 cups guacamole
16 ounces sour cream
1 cup finely crumbled cotija cheese
1 cup thick salsa, pureed to smooth
1 1/2 cups finely crushed blue corn tortilla chips

Nutritional information

5416.1
Calories
2979 g
Calories From Fat
331.1 g
Total Fat
168.3 g
Saturated Fat
758 mg
Cholesterol
12564.6 mg
Sodium
446.9 g
Carbs
86.1 g
Dietary Fiber
90.8 g
Sugars
221.5 g
Protein
4004g
Serving Size

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7 Layer Flag Dip

Features:
  • Gluten Free
Cuisine:

Few things are more Fourth of July ready than party-friendly dips and flag-shaped foods lucky for you, this recipe is both.

  • 40 min
  • Serves 3
  • Easy

Ingredients

Directions

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7-Layer Flag Dip, Few things are more Fourth of July ready than party-friendly dips and flag-shaped foods lucky for you, this recipe is both


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Steps

1
Done

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.

2
Done

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.

3
Done

Spread the Guacamole in an Even Layer Over the Top. Place Sour Cream in a Piping Bag Fitted With a Small Piping Tip.

4
Done

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.

5
Done

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.

6
Done

White Queso:

7
Done

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.

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Omar Smith

Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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