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American Flag Taco Dip

American flag taco dip is a no-cook layered taco dip with smooth cream cheese, rich guacamole, and a flag-top of sour cream stripes. Chill it for 30 minutes, then decorate with a blue canton of olives (or blueberries), and red rows of salsa for an easy 4th of July dip.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

refried beans
  • 16 oz refried beans
cream cheese
  • 8 oz cream cheese, softened
taco seasoning
  • 1 packet taco seasoning
sour cream
  • 1 cup sour cream
chunky salsa or pico de gallo
  • 1 cup chunky salsa or pico de gallo
shredded cheese blend
  • 1 cup shredded Mexican cheese blend
guacamole
  • 1 cup guacamole
black olives
  • 0.5 cup black olives, sliced (for blue canton)
cherry tomatoes or diced red bell pepper
  • 0.5 cup cherry tomatoes or diced red bell pepper (for red stripes)
green onions
  • 0.25 cup green onions, sliced
tortilla chips
  • 1 Tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Layer the base
  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.
Create the flag top
  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, then chill the dip for 30 minutes.
  5. Serve chilled with tortilla chips.

Notes

Pro tip: Press each layer gently and evenly so the stripes and blue canton stay crisp after chilling. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the sour cream layer can soften. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories without changing the layered flag look.