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American Flag Taco Dip

American flag taco dip is a layered Tex-Mex party dip with creamy sour cream white stripes, red salsa rows, and a blue corner made with black olives. It’s easy taco dip built in a rectangular dish for an instant 4th of July dip flag look, then chilled for clean, sliceable 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 Layered base.
cream cheese layer
  • 8 oz cream cheese, softened Beat with taco seasoning until smooth.
  • 1 packet taco seasoning Season the cream cheese.
white stripe and red stripe components
  • 1 cup sour cream Piped into horizontal white stripes.
  • 1 cup chunky salsa or pico de gallo Spoon into rows for red stripes.
cheese and toppings
  • 1 cup shredded Mexican cheese blend Top layer before decorating.
  • 1 cup guacamole Creamy middle layer.
  • 0.5 cup black olives, sliced Used to form the blue canton.
  • 0.5 cup cherry tomatoes or diced red bell pepper Optional red stripe substitute if not using salsa.
  • 0.25 cup green onions, sliced Scattered across the top.
serving
  • 0.5 Tortilla chips Serve on the side for dipping.

Equipment

  • 1 sheet pan

Method
 

Layer the taco dip
  1. Spread 16 oz refried beans in an even layer across the bottom of a large rectangular baking dish or serving tray.
  2. Mix 8 oz cream cheese, softened with 1 packet taco seasoning until smooth, then spread evenly over the bean layer.
  3. Spread 1 cup guacamole over the cream cheese layer, then top with 1 cup shredded Mexican cheese blend.
Decorate as an American flag
  1. Spoon 1 cup 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 1 cup chunky salsa or pico de gallo between the sour cream stripes to create the red stripe effect.
  3. In the upper left corner, arrange 1/2 cup black olives, sliced tightly to form the blue canton rectangle.
  4. Scatter 1/4 cup green onions, sliced across the top of the dip, then chill for 30 minutes.
Serve
  1. Serve the chilled dip with tortilla chips for dipping.

Notes

Pro tip: soften the cream cheese fully so it mixes into the taco seasoning without lumps for clean layers. Refrigerate in a covered container for up to 3 days; it’s not recommended to freeze because the sour cream and guacamole can break down. Dietary swap: use reduced-fat cream cheese and sour cream to lower the overall fat while keeping the same layered look.