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American Flag Taco Dip

American flag taco dip is a layered, no-bake Tex-Mex party dip with crisp sour cream stripes, red salsa rows, and a blue olive/berry canton. Chill it for 30 minutes so the layers set, then slice and scoop with 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
Ingredients Equipment Method Notes

Ingredients
  

Layered taco dip base
  • 16 oz refried beans
  • 8 oz cream cheese softened
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 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 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.
Make the flag topping
  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 for 30 minutes, and serve with tortilla chips.

Notes

For clean, straight stripes, pipe the sour cream steadily and evenly before adding salsa rows. Refrigerate covered for up to 3 days; for best texture, assemble and chill the topping right before serving. Freezing is not recommended. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded Mexican cheese while keeping the same layering method.