Jess’s American Flag Seven-Layer Dip

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This week, we’re having a red, white, and blue spangled celebration! I’m feeling particularly joyful and rah-rah-go-America since John will be home soon. But, because he’ll be home soon, I’ve got tons of things that need to be done– including quite a few trips across four states over the next two weeks.

Of course, I didn’t want to leave my wonderful readers and friends high and dry I’ve got some amazing bloggers for you to meet! They’re all awesome at what they do– whether it’s crafting, baking, cooking, creating– and I’m positive you’re going to love them!

Check out all of the Made in America Week posts here.

Hi Jo, My Gosh readers! My name is Jess and I blog over at Flying on Jess Fuel. I’m a foodie, home cook, and proud Navy wife, and I’ve been reading Jo’s blog ever since I first spotted one of her adorable care package ideas on Pinterest! I’ve always loved cooking, and on my blog I share my recipes and adventures in the kitchen. Jo asked me to share a patriotic recipe with her readers today and I was really excited to share one of my favorites!

I love any excuse to make fun themed food (holidays!), but I find that most of the ideas floating around the internet are dessert ideas. I love dessert more than most people, but sometimes I want to find something more unique to make. I came up with the idea for this dip after eating many berry flag cakes. Blueberries and strawberries make good stars and stripes, so why not tomatoes and beans!? I made this recipe for the 4th of July last year, but it would also be great at homecoming parties or any other patriotic event! I hope you enjoy the recipe and come check out my blog for more delicious food including another patriotic idea: Revolutionary Berries.

American Flag 7-Layer Dip

You’ll Need:

1 (16 oz) can refried beans
2 cups shredded white cheddar cheese, divided
3 scallions, chopped
1 (2.25 oz) can sliced olives (optional)
1 (16 oz) jar salsa
1 (16 oz) container sour cream
1/4 cup black beans, rinsed and drained
1/2 pint grape tomatoes, halved

Directions:

Spread the refried beans on the bottom of a 9 x 13 baking pan or casserole dish. Sprinkle 1 1/2 cups of the cheese, the scallions and olives on top. Then spread a layer of salsa over top, then a layer of sour cream.

Sprinkle the remaining 1/2 cup cheese on top. Carefully decorate the surface as a flag, using the black beans and tomatoes. Serve cold or hot (pop in the oven at 375 degrees until the top is bubbly) with tortilla chips!