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American Flag Taco Dip

American flag taco dip is an easy layered taco dip with refried beans, seasoned cream cheese, guacamole, and shredded cheese, finished with bold red salsa rows and white sour cream stripes. Chill it for 30 minutes so the layers set, then decorate the blue canton with olives (or a blueberry alternative) for a clear red-white-blue flag look.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Bean layer
  • 16 oz refried beans
Cream cheese layer
  • 8 oz cream cheese softened
  • 1 packet taco seasoning
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
  • 0.5 cup cherry tomatoes or diced red bell pepper for red stripes
Garnish
  • 0.25 cup green onions sliced
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Layer the base
  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 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 sliced green onions across the top.
Chill and serve
  1. Chill the dip for 30 minutes, then serve with tortilla chips.

Notes

For the cleanest flag look, keep the layers smooth and spread to the same thickness so the sour cream stripes sit flat. Store covered in the refrigerator up to 3 days; freezing is not recommended. For a lighter option, use reduced-fat cream cheese and light sour cream (the flavor will still work well with the taco seasoning).