About the Recipe
To make this great dip, you’ll layer all your favorite Mexican 7 layer dip ingredients like beans, salsa, cheese and lettuce.
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well
1/2 small onion, cut in large chunks (about 1/2 cup)
1 small jalapeno pepper, seeded and cut in large chunks
1/4 cup fresh cilantro
1/4 cup lime juice
1 teaspoon kosher salt, divided
2 large avocados, pitted, peeled, chopped
1 container (16 oz each) sour cream
1 pkg (1.25 oz each) taco seasoning mix
1 can (16 oz each) Rosarita® Original Refried Beans
1 can (3.8 oz each) ripe olives, drained
2 green onions, thinly sliced
2 cups shredded Monterey Jack cheese
1 cup chopped cherry tomatoes
1 bag (12 oz each) blue corn tortilla chips
1 slice Monterey Jack cheese
Place drained tomatoes, onion, jalapeno, cilantro, lime juice and 1/2-teaspoon salt in food processor and pulse until salsa reaches your desired consistency, longer for a smooth salsa or shorter for a chunky salsa.
Place avocados in a small bowl and mash with about 1/4-cup salsa and remaining 1/2-teaspoon salt. Stir together sour cream and taco seasoning in another small bowl.
Scoop refried beans into a 9x13-inch baking dish. Mix in 1/4-cup salsa until the beans reach a spreadable consistency. Spread beans evenly over bottom of pan.
Top beans with any remaining salsa. Layer with sour cream, avocado, olives, and green onions. Sprinkle cheese over entire pan. Make stripes of cherry tomatoes on top of cheese.
Cover and refrigerate until ready to serve. Crush about 10 tortilla chips and make a small rectangle of the crushed chips in the upper left corner of the dip. Use a small star cookie cutter to cut stars out of the sliced cheese and place stars on top of crushed chips. Serve your flag 7-layer dip with remaining tortilla chips.