American Flag Taco Dip
This American Flag Taco Dip features seven delicious layers of classic taco flavors, making it a festive and crowd-pleasing appetizer.
Servings 24 servings (may vary)
Ingredients
- 2 14 oz cans refried beans
- 1 16 oz chunky salsa mild/medium/hot plus 1/2 cup, divided use
- 2 8 oz blocks plain cream cheese
- 1 16 oz sour cream plus 1/2 cup, divided use
- 1 1.0 oz packet of taco seasoning
- 1 16 oz prepared guacamole
- 1 small bunch green onions thinly sliced
- 1 4 oz can sliced black olives drained
- 2 cups shredded colby jack cheese
- 6 large roma tomatoes cubed
- 1 medium red bell pepper seeded and diced
- 2 cups finely shredded monterey jack cheese
- 1 cup crushed blue corn tortilla chips (Plus additional two 12-14 oz bags for serving)
- 1 slice thick cut monterey jack cheese (to make the stars)
Instructions
- 1st Layer - In a medium bowl stir together the refried beans with 1/2 cup salsa. Spread onto the bottom of a 13x9-inch dish.
- 2nd Layer - In a large bowl, use an electric mixer to whip together softened cream cheese, taco seasoning and 1/2 cup sour cream. Whip on medium-high speed for 2 minutes, until fully combined. Spread over the refried beans.
- 3rd Layer - Top the cream cheese mixture with prepared guacamole.
- 4th Layer - Spread remaining 16 oz chunky salsa over the cream cheese.
- 5th Layer - Sprinkle green onions and black olives over the salsa.
- 6th Layer - Sprinkle the shredded colby jack cheese over the green onion and olives.
- 7th Layer - Spread the top with 16 oz sour cream. (It's OK if some of the cheese spreads with the sour cream.)
- Create the American Flag to Decorate the Top: Use the tip of a knife to create a rectangle outline in the sour cream in the upper left corner. Combine tomatoes and red bell pepper in a medium bowl.
- To create red stripes and white stripes, arrange the tomato mixture and shredded monterey jack cheese in alternating rows, each about 1 1/2-inches wide working from top to bottom.
- Cut cheese slice with a 1-inch star cookie cutter. (Make as many stars as desired.)
- Arrange a cup of roughly crushed blue corn chips in the upper left corner of the dish. Decorate with cheese stars.
- Cover and refrigerate for at least 2-4 hours until serving. Serve with the reserved blue corn tortilla chips.
Notes
-
- A thicker chunky salsa works best. You can use mild, medium or hot salsa for the salsa layer depending on your preference.
- A thick guacamole works best to maintain its integrity after layering with the other ingredients.
- You may also opt to use cubed avocado in place of guacamole. When doing so, toss it with some lime juice and then make sure it's completely sealed in the layers.
- You can use a red serrano chili or fresno chili in place of red bell pepper. The pepper adds crunch to the tomato layer.
- If needed, you can let the cubed tomatoes drain on doubled paper towels to remove excess liquid.