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American Flag Taco Dip

American flag taco dip is a quick layered taco dip with a no-bake flag design using sour cream stripes, red salsa rows, and a blue corner. This patriotic taco dip is assembled in a rectangular dish for easy party serving with crunchy tortilla chips.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Layer base
  • 16 oz refried beans
Creamy taco layer
  • 8 oz cream cheese, softened
  • 1 packet taco seasoning
White stripe topping
  • 1 cup sour cream
Red stripe topping
  • 1 cup chunky salsa or pico de gallo
Cheese layer
  • 1 cup shredded Mexican cheese blend
Green layer
  • 1 cup guacamole
Blue canton
  • 0.5 cup black olives, sliced for blue canton
Red accents
  • 0.5 cup cherry tomatoes or diced red bell pepper for red stripes
Topping garnish
  • 0.25 cup green onions, sliced
Serving
  • 1 Tortilla chips for serving

Equipment

  • 1 sheet pan
  • 1 rectangular baking dish

Method
 

Assemble the layers
  1. Spread refried beans in an even layer across the bottom of a large rectangular baking dish or serving tray.
  2. Mix cream cheese with taco seasoning until smooth, then spread evenly over the bean layer.
  3. Spread guacamole over the cream cheese layer, then top with the shredded cheese blend.
Pipe and decorate as a flag
  1. Spoon sour cream into a piping bag or zip-lock bag with a corner snipped and pipe horizontal white stripes across the top of the dip.
  2. Add rows of salsa or diced red tomato between the sour cream stripes to create the red stripe effect.
  3. In the upper left corner, arrange sliced black olives tightly to form the blue canton rectangle.
  4. Scatter green onions across the top.
Chill and serve
  1. Chill the dip for 30 minutes, then serve with tortilla chips.

Notes

Pro tip: for crisp, clean flag lines, make sure each layer is spread to the edges before you stripe the sour cream, and chill uncovered just long enough to set. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the sour cream and toppings lose texture. For a lighter option, swap in reduced-fat cream cheese and reduced-fat Mexican cheese blend.