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American Flag Taco Dip

American flag taco dip with creamy layers and crisp, clean stripes made with refried beans, cream cheese, guacamole, and sour cream. Decorated as a red-white-blue flag with olive “blue canton” and salsa “red stripes,” then chilled until sliceable and scoopable.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Refried bean layer
  • 16 oz refried beans
Cream cheese taco layer
  • 8 oz cream cheese softened
  • 1 taco seasoning packet
White layer
  • 1 cup sour cream
Red stripe topping
  • 1 cup chunky salsa or pico de gallo
Cheese layer
  • 1 cup shredded Mexican cheese blend
Green layer
  • 1 cup guacamole
Blue canton
  • 0.5 cup black olives sliced
Red stripe accents
  • 0.5 cup cherry tomatoes or diced red bell pepper for red stripes
Finishing garnish
  • 0.25 cup green onions sliced
Serving
  • 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 green onions across the top, then chill for 30 minutes to set the layers.
Serve
  1. Serve the chilled dip with tortilla chips for scooping.

Notes

Pro tip: chill the dip uncovered for the first 10 minutes so the piped sour cream stripes hold their lines, then cover for the remaining time. Store covered in the refrigerator for up to 3 days; freezing isn’t recommended due to texture changes in sour cream and guacamole. For a lighter option, use reduced-fat cream cheese and reduced-fat sour cream to cut calories while keeping the layered look.