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American Flag Taco Dip

American flag taco dip is an easy layered taco dip with creamy sour cream stripes and a bold red salsa and blue olive (or blueberry) corner. Built in a rectangular dish for crisp, flag-style presentation and finished with a 30-minute chill for clean, scoopable layers.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Refried beans
  • 16 oz refried beans
Cream cheese layer
  • 8 oz cream cheese softened
  • 1 packet taco seasoning
White stripe layer
  • 1 cup sour cream
Red stripe layer
  • 1 cup chunky salsa or pico de gallo
Cheese layer
  • 1 cup shredded Mexican cheese blend
Guacamole layer
  • 1 cup guacamole
Blue canton
  • 0.5 cup black olives, sliced for blue canton
Red stripes garnish
  • 0.5 cup cherry tomatoes or diced red bell pepper for red stripes
Green onions garnish
  • 0.25 cup green onions, sliced
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Layer the base
  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 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.
Chill and serve
  1. Chill the dip for 30 minutes, then serve with tortilla chips.

Notes

For the cleanest flag look, press each layer lightly so it stays level before adding the sour cream and toppings. Refrigerate in an airtight container up to 3 days; the best texture comes from serving within that window, and it does not freeze well due to the sour cream and guacamole. For a lighter version, swap part-skim cream cheese and use reduced-fat Mexican cheese blend while keeping the same layering method.