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American Flag Taco Dip

American flag taco dip is a layered Tex-Mex party dip with refried beans, taco-seasoned cream cheese, guacamole, and Mexican cheese, topped like a patriotic flag. Sour cream stripes and red salsa rows make the flag effect, finished with a blue canton of olives and crunchy green onions.
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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 base and flavor
  • 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.
Decorate as an American flag
  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 the sharpest flag stripes, pipe the sour cream straight lines with light pressure and keep the surface level so the red salsa doesn’t sink in. Refrigerate covered for up to 3 days; the layered dip does not freeze well due to texture changes in sour cream and guacamole. For a lighter option, swap full-fat cream cheese and sour cream for reduced-fat versions to keep the layers creamy.