American Flag Taco Dip

A rectangular glass dish with a taco dip decorated like the American flag using black olives, shredded cheese, and diced tomatoes, next to tortilla chips and bowls of extra toppings.

Get ready to impress with this fun, no-bake taco dip that perfectly balances savory, creamy, and zesty layers in a festive American flag design. It’s a quick and easy crowd-pleaser that comes together in just a few simple steps!

Course Appetizer

Cuisine Mexican

Prep Time 20

Chill 1

Total Time 1 20

Servings servings

Calories 199kcal

Author Wanda Simone

Equipment

1 Bowl
measuring cups
1 9" x 13" baking dish
1 large spoon

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

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 9x13 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