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American Flag Taco Dip

American flag taco dip is a layered Tex-Mex party dip with refried beans, taco-seasoned cream cheese, guacamole, shredded cheese, and sour cream white stripes. Finish with red salsa rows, a blue olive canton, and quick chill so it slices clean and looks like a flag.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Build the layers
  1. Spread the refried beans in an even layer across the bottom of a large rectangular baking dish or serving tray.
  2. Mix the softened cream cheese with the taco seasoning until smooth, then spread it evenly over the bean layer.
  3. Spread the guacamole over the cream cheese layer, then top with the shredded Mexican cheese blend.
Decorate the flag top
  1. Spoon the 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 the sliced black olives tightly to form the blue canton rectangle.
  4. Scatter the green onions across the top of the dip.
Chill and serve
  1. Chill the dip for 30 minutes, then serve with tortilla chips.

Notes

Pro tip: Chill just long enough to firm up the layers; if your guacamole is very fresh and loose, press it gently into an even layer to prevent sliding. Store covered in the refrigerator for up to 3 days; the dip can be frozen up to 1 month, but toppings (especially tomatoes/olives) may look softer after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheese while keeping the same decoration steps.