Why I love this American flag taco dip
There is nothing quite like this no-bake American Flag Taco Dip to kick off a 4th of July backyard barbecue or Memorial Day holiday gathering.
I absolutely love this recipe because it is a show-stopping crowd-pleaser that comes together in minutes.
You get that irresistible combination of taco-spiced refried beans, layered perfectly with cool, creamy guacamole and smooth sour cream.
And using the olives, tomatoes and mozzarella cheese to make it look like an American Flag is the perfect patriotic topping for the occasion.
Whether you are a total kitchen novice or a seasoned host, this festive dip is guaranteed to be a hit at your party.
Looking for more patriotic appetizers? You'll love 4th Of July Charcuterie Board.
Ingredients
Here is your shopping list (for 16 servings):
- Canned goods – 2 16-ounce cans refried beans, 1 2.25-ounce can black olives.
- Seasoning – 1 packet taco seasoning
- Condiments – 2 cups (or 16 ounces) guacamole. You can use store-bought or try our easy homemade guacamole recipe to make your own.
- Dairy – 2 cups (or 16 ounces) sour cream, 2 cups (or 8 ounces) shredded mozzarella cheese.
- Fresh produce – 6 to 8 Roma tomatoes
Substitutions & Additions
- For a bit of heat, mix some diced jalapeños into the beans.
- You can also use pico de gallo instead of tomatoes for a zestier flavor profile.
- Or add a layer of salsa between the guacamole and sour cream layers.
How to make American flag taco dip
1 | Prep work
Chop the Roma tomatoes into small chunks. You’ll need about 3 cups.
Slice the olives.
Grate the cheese if you didn’t buy pre-shredded mozzarella.
2 | Mix the beans
In a medium-sized bowl, stir your refried beans and taco seasoning together until the spices are blended throughout.
3 | Assemble the layers
Take your bean mixture and spread it evenly across the bottom of your 9×13 baking dish until the whole surface is covered.
Using the back of a large spoon works great to push the beans into the corners of the dish.
Scoop the guacamole out in small spoonfuls across the top of the beans, then gently smooth it out into a nice, even layer.
Add the sour cream by repeating the same process, dropping spoonfuls over the guacamole and smoothing it out to create a third distinct layer.
4 | Add the flag toppings
Place your sliced olives in the upper left-hand corner of the dish to form the dark square of your flag design.
Make sure to dry your olives on a paper towel first so they don’t leave dark juice streaks on your sour cream.
Create the stripes of your flag by laying down alternating rows of diced red tomatoes and white mozzarella cheese across the rest of the dip.
5 | Chill
Cover your finished creation with plastic wrap so the top layer stays fresh and doesn’t dry out.
Put it in the refrigerator for at least one hour (and up to 24 hours) so the layers can firm up and the flavors can settle together before you serve it.
How to make ahead
You can prep the bean mixture and assemble the layers up to 1 day in advance.
Just cover the dish tightly with plastic wrap and keep it in the fridge until you’re ready to serve.
Frequently asked questions
Can I use a different size dish if I don’t have a 9″x13″ pan?
Absolutely! Any shallow, rectangular dish will work. Just keep in mind that if your dish is smaller, your layers will be thicker, and if it’s larger, they’ll be a bit thinner. Just spread everything out until it looks good to you.
Do I really have to let it sit in the fridge for an hour?
Yes, I highly recommend it. Chilling the dip helps the flavors mingle and helps everything firm up so your flag design doesn’t slide around when you start scooping. I actually think it tastes better if you can leave it for longer than an hour.
Can I swap the refried beans for something else?
If you aren’t a fan of refried beans, you can definitely swap them out for a layer of mashed black beans or even extra guacamole. It’s your dip, so feel free to mix it up to match your favorite flavors.
American Flag Taco Dip
Ingredients
- 2 16-ounce cans refried beans
- 1 packet taco seasoning
- 2 cups (or 16 ounces) guacamole
- 2 cups (or 16 ounces) sour cream
- 1 2.25-ounce can black olives sliced
- 2 cups (about 8 ounces) shredded mozzarella cheese
- 3 cups (or 6 to 8) roma tomatoes diced
Equipment
- 1 Bowl
- measuring cups
- 1 9" x 13" baking dish
- 1 large spoon
Instructions
- In a medium mixing bowl, stir together the refried beans and taco seasoning.2 16-ounce cans refried beans, 1 packet taco seasoning
- Spread the refried bean mixture into the bottom of a 9×13 baking dish.
- Add the guacamole, dropping by spoonfuls and smoothing out evenly over the refried bean layer.2 cups (or 16 ounces) guacamole
- Repeat this for the sour cream.2 cups (or 16 ounces) sour cream
- Use the sliced olives to create the square in the upper left hand corner of the flag.1 2.25-ounce can black olives
- Then use the diced roma tomato and mozzarella to create the red and white stripes.3 cups (or 6 to 8) roma tomatoes, 2 cups (about 8 ounces) shredded mozzarella cheese
- Refrigerate for at least 1 hour before serving.
Notes
- Add some chopped jalapeno peppers to the refried beans if you want more of a kick.
- Or replace the tomatoes with pico de gallo.
- You can also add a layer of salsa between the guacamole and sour cream if you like.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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