Star Spangle Layered Dip
An easy and delicious dip. Great way to kick off a patriotic holiday gathering!
Ingredients
- 2 15 oz. Refried beans, canned
- 2 cups Guacamole I used 3 8 oz. packages (24 oz.) guacamole with cheese.
- 4 Scallions, thinly sliced, light green and white parts only
- 2 Tbsp. Cilantro, chopped Katie Lee does not use cilantro in her recipe.
- 2 cups Shredded Mexican blend cheese
- 1/4 cup Black olives, or enough to evenly cover your flag block I used calamata's because they have so much more flavor than canned black olives.
- 1 cup Cotija, crumbled I used two different kinds of queso fresco.
- 1 1/2 cups Salsa, more for serving with the finished dip
- Tortilla chips for serving
Instructions
- Evenly spread the refried beans on the bottom of a 9x13 inch baking dish.
- Spread the guacamole over the beans and then spread the sour cream over the guacamole.
- Sprinkle with scallions and the cilantro and then top with the Mexican cheese blend.
- To make the shape of the flag, arrange the chopped black olives in the top left corner of the dish. Sprinkle with a dusting of the queso fresco (or cotija cheese).
- Spoon the salsa in stripe formation on the rest of the dish. Sprinkle with the remaining queso fresco to create white stripes.
- Refrigerate until ready to serve.
- Serve with corn chips for dipping.