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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's 7 Layer Flag Dip


  • 1 can refried beans

  • 1 packet of taco seasoning

  • 8 ounces of sour cream

  • 8 ounces of cream cheese

  • 2 cups shredded cheese

  • 1 bag shredded lettuce

  • 1 can sliced black olives

  • 1 jar of salsa

  • 1 large tomato, chopped

  • 1-2 bags blue corn tortilla chips, crushed

  • 1 slice provolone cheese


Assembly of the dip:

  1. Mix the can of refried beans with the taco seasoning.

  2. Spread bean-seasoning mix on the bottom of a 9x13 glass pan.

  3. Add the can of salsa as the next layer.

  4. Sprinkle sliced olives as next layer over salsa.

  5. Next layer is the shredded lettuce, fully covering the olives.

  6. Final layer before decoration is the bag of shredded cheese.

For the square of the flag, top left corner:

  1. Mix the sour cream and cream cheese together.

  2. Spread half of your mixture into the shape of a square in the top left corner.

  3. Sprinkle the crushed blue chips over the square.

  4. Cut out small circles from a slice of provolone cheese & place them on top of the crushed blue chips. (We used the end of a small icing tip to cut ours out.)

For the rest of the flag:

  1. Spoon the remaining sour/cream cheese mixture into a plastic baggie & snip off the bottom corner.

  2. Using the baggie, squeeze out 6 lines across the shredded cheese layer to make the white stripes of the flag.

  3. Sprinkle the diced tomatoes in between the white stripes to make the red stripes.

  4. Serve immediately & enjoy!


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