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American Flag Taco Dip

American flag taco dip layered with refried beans, cream cheese, guacamole, and Mexican cheese, finished with sour cream white stripes and a blueberry/olive blue corner. This patriotic taco dip is a no-cook party dip with clear red salsa rows and a crisp, chip-ready top.
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Prep Time 20 minutes
chill 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Build the layered base
  1. Spread refried beans in an even layer across the bottom of a large rectangular baking dish or serving tray, creating a smooth base layer you can stack on. Press gently so the layer is flat for clean stripes on top.
  2. Mix cream cheese with taco seasoning until smooth, then spread evenly over the bean layer. Keep the layer level so the next toppings adhere in an even coat.
  3. Spread guacamole over the cream cheese layer, then top with the shredded Mexican cheese blend. Cover the surface thoroughly for a consistent bite in every scoop.
Decorate like an American 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. Pipe straight lines with light, even pressure so the stripes are recognizable.
  2. Add rows of salsa or diced red tomato between the sour cream stripes to create the red stripe effect. Keep each row similar in thickness for a clear flag pattern.
  3. In the upper left corner, arrange sliced black olives tightly to form the blue canton rectangle. Pack them close together so the blue area looks solid rather than spotty.
  4. Scatter green onions across the top for finishing color, then chill for 30 minutes. This sets the layers and firms the toppings before serving.
Serve
  1. Serve the chilled dip with tortilla chips, letting guests scoop through the layers for the flag look. Keep chips fanned or on the side so they stay crisp.

Notes

Pro tip: soften the cream cheese fully so it mixes into the taco seasoning without lumps, making the top layer spread cleanly. Store covered in the refrigerator for 3-4 days; the flavor improves after chilling. Freezing is not recommended because the sour cream and guacamole can break down. If you want a lighter option, use reduced-fat cream cheese and sour cream for a similar texture with fewer calories.