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American Flag Taco Dip

American flag taco dip made as an easy layered taco dip: refried beans, seasoned cream cheese, guacamole, shredded cheese, and a sour cream “flag” top with red salsa rows and a blue olive canton. Chill for 30 minutes so the layers set and the stripes stay crisp-looking for serving 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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Refried beans layer
  • 16 oz refried beans
Cream cheese taco base
  • 8 oz cream cheese softened
  • 1 taco seasoning 1 packet
  • 1 cup sour cream
Flavor and toppings
  • 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
 

Assemble 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.
Create the American flag top
  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, then chill for 30 minutes to set the layers.
Serve
  1. Serve chilled with tortilla chips for scooping.

Notes

Pro tip: use a softened cream cheese so the taco seasoning blends in smoothly, then keep the dip level while layering for clean stripes. Refrigerate in an airtight container up to 3 days; it’s best served the day it’s assembled. Freezing isn’t recommended because the sour cream and toppings can separate. For a lighter option, swap in reduced-fat cream cheese and reduced-fat shredded Mexican cheese blend.