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American Flag Taco Dip

American flag taco dip is a layered taco dip with creamy refried beans, cheese, guacamole, and sour cream “flag” stripes. Decorated with a blue corner and red salsa rows, it’s an easy 4th of July dip that chills into a sliceable party favorite.
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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
  

Base and filling
  • 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 toppings
  • 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 for garnish
  • 1 Tortilla chips for serving

Equipment

  • 1 sheet pan
  • 1 piping bag

Method
 

Layer the dip
  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 design
  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 of the dip.
Chill and serve
  1. Chill the dip for 30 minutes, until set and easy to serve, then serve with tortilla chips.

Notes

For clean, distinct “flag” stripes, keep the sour cream thick and pipe straight lines with steady pressure. Refrigerate covered for up to 3 days; give it a quick stir only at the edges if any salsa separates. Freezing isn’t recommended because guacamole and sour cream can change texture. For a lighter option, use reduced-fat cream cheese and sour cream to keep the same layered structure.