7-Layer Flag Dip is a traditional Mexican dip with layers of refried beans, guacamole, salsa and sour cream mixed with taco seasoning. It's topped with grape tomatoes for the red stripes, shredded Monterey Jack cheese for the white strips, and crushed blue tortillas with sour cream for the stars. It's perfect for Memorial Day, Flag Day, 4th of July or any time you want to share your summer patriotic festivities with family and friends.
Quick Look at the Recipe
- Hands On Time: 15 minutes
- Difficulty: Easy
- Serves: 12
- Make-Ahead Friendly: Yes
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Here's What You'll Need for The 7-Layer Flag Dip
Most of the ingredients for this awesome patriotic dip are those found in traditional 7-layer dips.
Here's How I Made the 7-Layer Flag Dip
- Prepare the Sour Cream Layer and the Tomatoes: Before building the dip, combine the sour cream and taco seasoning in a bowl and set it aside. Then I cut each grape tomato in half lengthwise and set them aside. That's it!
- Build the First Four Layers: The first four layers of this dip are standard layers for a 7-layer dip. First, spread the refried beans on the bottom of a 9 x 13-inch dish (Photo 1). Then, spread the guacamole on top of the refried beans (Photo 2). Next, spread the drained salsa over the guacamole (Photo 3). Finally, spread the sour cream mixture over the salsa (Photo 4).
- Add the Red Stripes: Start by placing a single layer of approximately 10 sliced grape tomatoes, with the sliced end down, along the bottom of the dish. For my grape tomatoes, I used 10 sliced tomatoes. Then repeat the tomato placement for the second red stripe, about an inch and a half from the first stripe. Before adding the third and fourth stripes, mark where you want the star layer to go. After that, use approximately six half tomatoes for the two remaining stripes, again spacing them about an inch and a half apart.
- Add the White Stripes: Carefully place shredded Monterey Jack cheese between the tomatoes, leaving space for the star layer untouched.
- Add the Star Layer: For the final layer, sprinkle crushed blue tortilla chips in the area left empty for the stars. Then pipe reserved sour cream into stars on the blue tortilla chips using a 1M star tip.
The 7-Layer Flag Dip is a lot of fun to put together and super simple to build. The finished product was a perfect complement to the summer patriotic festivities.
What's even better is that the 7-Layer Flag Dip was delicious. Yum!
In Case You're Wondering...
The colored tortilla chips came from Publix! I was actually just looking for blue tortilla chips for the star layer and was surprised to see the trip-colored chips.
I got the white 9 x 13-inch dish at Publix. I had several 9 x 13-inch clear dishes that I could have used. However, I thought that a white dish would look the best. This particular dish was quite inexpensive - I was thrilled to find it!
You can definitely place the first four layers in whatever order you like. I generally start with the refried beans on the bottom. Because the sour cream layer was the lightest, I wanted that layer below the Stars and Stripes layers.
Like other Mexican dips, this 7-Layer Flag Dip can definitely be made ahead of time. In fact, it's preferable to make it ahead of time and refrigerate it covered until serving time.
I like to use grape tomatoes because of their size and shape. If you're unable to find grape tomatoes, you could also use finely chopped, seeded Roma tomatoes.
Other Dip Recipes
If you're looking for other delicious dip recipes, look no further. These are some of my favorite dip recipes:
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Recipe
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7-Layer Flag Dip
Equipment
- 9 x 13-inch rectangular dish
Ingredients
- 2 cups (16 ounces) sour cream, divided (See Tip 1)
- 1 ounce package Taco Seasoning Mix
- 1 ½ cups grape tomatoes, sliced in half, lengthwise
- 16 ounce Can fat-free refried beans
- 16 ounce container guacamole
- 16 ounce jar salsa, drained
- 1 ¼ cups (5 ounces) shredded Monterey Jack cheese (See Tip 2)
- ½ cup crushed blue tortilla chips
Instructions
- Combine 1 ¾ cups of sour cream with taco seasoning mix. Reserve the remaining ¼ cup of sour cream for later use.
- Slice grape tomatoes in half, lengthwise.
- Spread refried beans on the bottom of a 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 ¼ inches by 4 ½ 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 the dish. Place a second layer approximately 1 ½-inches from the first layer. Place the third and fourth layers of sliced tomatoes up to the area marked off for the star layer, each 1 ½ 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 crushed blue tortilla chips. Place the remaining ¼ cup of sour cream in a piping bag fitted with a 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.
Tips/Notes
- I used low-fat sour cream.
- You could also use Mozzarella cheese, white Cheddar cheese of other white cheese of your choice.
- If the sour cream seems a bit runny, thicken it with about 1 ½ teaspoons of corn starch. You want the stars to hold their shape.
- You could also use a smaller star tip.
- If you're unable to find tri-colored tortilla chips, use regular tortilla chips.
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