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Seven Layer Flag Dip

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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.

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