Layer refried black beans, salsa con queso and guacamole in a 4-qt. rectangular dish. Sort out about 1 cup blue chips; slightly break into large pieces.
Bookmark this recipe for your Memorial Day and Fourth of July celebrations! You will be the hero of the picnic with this crowd-pleasing patriotic dip!
Servings and Ingredients
|2 (16-oz.) cans Hy-Vee refried black beans with roasted chiles|
|1 (15-oz.) container Hy-Vee Monterey Jack salsa con queso|
|1 (16-oz.) container homestyle guacamole|
|1 (15-oz.) pkg. Hy-Vee Kitchen tri-color restaurant style tortilla chips, divided|
|2 slice(s) Hy-Vee white American cheese singles|
|1 (14-oz.) container refrigerated pico de gallo, drained|
|1 c. Hy-Vee sour cream|
Things To Grab
- 4-qt. rectangular dish
- ¾-in. star-shape cookie cutter
- large disposable pastry bag
- Wide basketweave piping tip
To decorate top like a flag, spread broken chips in a 4-in. sq. in left corner on top of guacamole in baking dish. Cut 22 stars from cheese using a 3/4-in. star-shape cookie cutter; arrange on top of chips.
For stripes, spoon sour cream into a large disposable pastry bag fitted with a wide basketweave piping tip, flat side up. Starting about 1 in. from the top edge of the baking dish, pipe stripes horizontally on top of the guacamole layer, leaving space between the stripes. Spoon pico de gallo in between the sour cream stripes. Cover and refrigerate overnight. Serve dip with remaining chips.
Serve dip with remaining chips.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 430mg
- Total Carbohydrates: 13g
- Protein: 2g