How to Make an American Flag Taco Dip

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By ShowMeStepByStepPublished Updated

Based on a video by Miss Annie's Home and Kitchen.

Holidays like Memorial Day and the Fourth of July live or die on the appetizer table. Wings are predictable. Chips and store-bought salsa is fine. This flag taco dip is the one that stops conversation when someone walks into the kitchen and sees it.

The trick is that the work splits into two halves that don't overlap. Step one through three is a five-minute creamy base you could make blindfolded. Step four and five is the visual: a little cutting, a little arranging, and a finished dish that photographs like you spent an hour on it. Total cost runs about fifteen dollars and feeds a crowd.

It pairs naturally with other cookout staples, so if you're putting the whole spread together, the grilled burger guide and homemade coleslaw are good companions. Want a non-dip option too? The classic potato salad covers the side dish slot.

Step-by-Step Guide

1

Step 1: Combine the Cream Cheese Base

0:30
Step 1: Step 1: Combine the Cream Cheese Base

Drop both blocks of cream cheese into a large mixing bowl. Pour the full jar of salsa over the top, scrape in the sour cream tub, dump the shredded Mexican cheese, and add about half a cup of diced green onions. The salsa adds the heat and the green onions add a fresh bite, so don't skip them even if they sound optional. Watch at 0:30.

Tip

If your cream cheese came straight from the fridge, microwave the blocks for 20 seconds before mixing. Cold cream cheese fights the mixer and leaves lumps.

2

Step 2: Mix With a Hand Mixer Until Smooth

1:05
Step 2: Step 2: Mix With a Hand Mixer Until Smooth

Run the hand mixer through the bowl on medium speed for about a minute. You're looking for an even, slightly fluffy texture with no visible white streaks of cream cheese. Watch at 1:05. If you don't own a hand mixer, a sturdy rubber spatula and a few minutes of arm work gets you most of the way there.

Tip

Stop the mixer and scrape the sides of the bowl down with a spatula once during mixing. Cream cheese loves to hide along the rim.

3

Step 3: Spread the Mixture in a 9x13 Pan

1:20
Step 3: Step 3: Spread the Mixture in a 9x13 Pan

Scrape the whole bowl into a 9x13 baking dish or any roughly rectangular serving platter. Push the mixture out to the corners with a spatula and smooth the top so it sits in an even layer about half an inch thick. Watch at 1:20. A flat top makes the flag pattern in step five look sharp instead of bumpy.

Tip

If your serving dish is clear glass, the dip is going to show through the sides. Wipe any smears off the rim before refrigerating.

4

Step 4: Prep the Red, White, and Blue Toppings

2:05
Step 4: Step 4: Prep the Red, White, and Blue Toppings

Dice the red bell pepper small and halve a handful of red grape tomatoes for the red stripes. Shred the Monterey Jack block on the large holes of a box grater for the white stripes. Press a small star cookie cutter into a thicker slice of the Monterey Jack and pop out five little cheese stars for the blue field. Watch at 2:05. Crush a handful of blue corn chips into rough quarter-inch pieces for the blue corner. Keep the four piles separate so you can grab them in order during assembly.

Tip

A standard 1-inch star cookie cutter works. If you don't have one, cut diamond shapes with a paring knife. From across the table they read the same.

5

Step 5: Assemble the American Flag Pattern

2:45
Step 5: Step 5: Assemble the American Flag Pattern

Mark the blue corner first. Spread the crushed blue chips into a rectangle in the upper-left third of the pan, covering roughly the top-left third in height. Arrange the five cheese stars across the blue field. Now build the stripes across the rest. Start with red at the top edge of the empty area, then white, then red, alternating until you reach the bottom. Use the grape tomatoes and diced peppers together for the red stripes and the shredded Monterey Jack for the white ones. Watch at 2:45. Refrigerate uncovered for at least 30 minutes before serving so the toppings settle.

Tip

Six stripes total reads cleanly at this pan size. The real flag has thirteen, but anything more than seven on a 9x13 turns into a blur. Serve with a fresh bag of blue corn chips or vegetable spears.

Products Used

❖ The Recipe

How to Make an American Flag Taco Dip

American
Serves
Serves 12 as an appetizer
Prep
15 min
Cook
0 min
Total
15 min

Ingredients

9 items
  • 16 oz (2 blocks)cream cheesesoftened to room temperature
  • 16 oz jarchunky salsaany heat level
  • 8 oz tubsour cream
  • 8 oz bagshredded Mexican blend cheese
  • 0.5 cupgreen onionsdiced fine
  • 1 mediumred bell pepperdiced small for the red stripes
  • 0.5 pintred grape tomatoeshalved for the red stripes
  • 8 ozMonterey Jack cheese blockshredded for white stripes plus 5 stars cut with a small cookie cutter
  • 1 small bagblue corn tortilla chipscrushed for the blue field, more whole chips for dipping

Nutrition

estimated · per servingEstimated from the ingredient list, not measured. Actual values vary by brand, preparation, and serving size. Not a substitute for measured nutrition data.
Calories
240kcal
Protein
8g
Fat
16g
Carbs
14g
Fiber
2g
Sodium
520mg

Method

  1. 1
    Step 1: Combine the Cream Cheese Base. Drop both blocks of cream cheese into a large mixing bowl.
  2. 2
    Step 2: Mix With a Hand Mixer Until Smooth. Run the hand mixer through the bowl on medium speed for about a minute.
  3. 3
    Step 3: Spread the Mixture in a 9x13 Pan. Scrape the whole bowl into a 9x13 baking dish or any roughly rectangular serving platter.
  4. 4
    Step 4: Prep the Red, White, and Blue Toppings. Dice the red bell pepper small and halve a handful of red grape tomatoes for the red stripes.
  5. 5
    Step 5: Assemble the American Flag Pattern. Mark the blue corner first.

Your Guide

Miss Annie's Home and Kitchen

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