Ingredients
Method
Mix the creamy filling
- Mix the softened cream cheese, sour cream, and taco seasoning until smooth, with no visible seasoning clumps. Use a steady mixing pace so the mixture becomes spreadable and uniform in color.
Layer the dip
- Spread the refried beans evenly in a rectangular serving dish to form the base layer. Press lightly to create a flat, even surface.
- Spread the cream cheese mixture over the beans in an even layer. Smooth the top so toppings adhere and the flag design stays crisp.
- Sprinkle the shredded Mexican cheese blend evenly over the top layer. Cover fully so the cheese acts as a cohesive topper.
Build the patriotic flag design
- Create the upper-left corner using crushed blue corn tortilla chips, scattering them to form a tight “stars” area. Press gently so the chips stay put when chilled.
- Arrange the diced tomatoes and diced red bell pepper into stripe patterns across the remaining surface. Keep the stripes straight and consistent for a clear flag look.
- Add sliced black olives and shredded lettuce to enhance the design. Place them where you want dark and green accents while keeping the stripe area visible.
- Garnish with fresh cilantro. Add it sparingly for a bright green finish.
Chill and serve
- Chill the layered dip in the refrigerator for at least 30 minutes before serving. Keep it covered so the toppings do not dry out.
- Serve with tortilla chips on the side for dipping. Offer chips in a separate bowl so they stay crunchy.
Notes
For the cleanest flag stripes, press the chips and toppings lightly into the cheese layer before chilling. Store covered in the refrigerator up to 3 days. Freeze: no, the lettuce and chip topping won’t hold texture well after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheese.