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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 canton of black olives. It’s chilled until set so every scoop holds clean layers with tortilla chips.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Base layers
  • 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
Flag topping
  • 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
  • tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Layer the dip
  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 American 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 (smooth, even lines).
  2. Add rows of salsa or diced red tomato between the sour cream stripes to create the red stripe effect (straight, consistent rows).
  3. In the upper left corner, arrange the sliced black olives tightly to form the blue canton rectangle (press lightly so it holds its shape).
  4. Scatter the sliced green onions across the top to finish the look.
  5. Chill the dip for 30 minutes, then serve with tortilla chips.

Notes

For the cleanest layers, spread each layer gently and keep the top surface level before piping the sour cream stripes. Cover and refrigerate up to 3 days; the dip does not freeze well because the sour cream and guacamole texture can break down. For a lighter option, use reduced-fat cream cheese and a lower-fat cheese blend while keeping the same layering method.