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American Flag Taco Dip

American flag taco dip with classic layered taco dip textures—refried beans, creamy cheese, guacamole, and a sour cream “flag” top piped in clean stripes. Decorate with salsa rows for the red stripes and black olive blue canton, then chill so the layers slice beautifully.
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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
  • 8 oz cream cheese, softened
taco seasoning
  • 1 1 packet taco seasoning
sour cream
  • 1 cup sour cream
chunky salsa or pico de gallo
  • 1 cup chunky salsa or pico de gallo
shredded Mexican cheese blend
  • 1 cup shredded Mexican cheese blend
guacamole
  • 1 cup guacamole
black olives, sliced
  • 0.5 cup black olives, sliced (for blue canton)
cherry tomatoes or diced red bell pepper
  • 0.5 cup cherry tomatoes or diced red bell pepper (for red stripes)
green onions, sliced
  • 0.25 cup green onions, sliced
tortilla chips for 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.
Create 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.
Chill and serve
  1. Chill the dip for 30 minutes to help the layers set, then serve with tortilla chips.

Notes

Pro tip: press the bean layer flat with the back of a spoon so the stripes stay level and the dip holds its shape when scooped. Refrigerate in an airtight container up to 3 days; the topping may slightly soften. Freezing is not recommended. For a lighter option, use reduced-fat cream cheese and sour cream, keeping the same layering technique.