4th of July Flag Dip

A Taco Dip in the design of the American flag with cheese and tomatoes on top of taco dip with crushed chips.

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 281kcal

Place 2 (8 ounce) blocks cream cheese, softened to room temperature, 16 ounce jar of your favorite salsa, 1 ¼ cups sour cream, 8 ounces shredded cheddar cheese, 4 green onions, thinly sliced and 1 ounce packet taco seasoning into a large bowl.
With an electric hand mixer, combine the ingredients until smooth.
Smooth this mixture into the bottom of a 9x13-inch baking dish.
Cut the 16 ounce block Monterey Jack cheese in half. Very carefully, cut one of the halves into about ¼ inch slices.
Using a small cookie cutter, cut out stars. We made 6, but you can use as many as you’d like and can fit into this section.
Shred the remaining Monterey Jack cheese.
In the upper left corner of the baking dish, add 4 ounces blue tortilla chips, crushed in a 5x4-inch rectangle. This doesn’t have to be perfect, just do your best.
Then, to make the stripes, add 4 rows using 2 pints grape tomatoes, quartered - they will be at the top and bottom of the baking dish and two more lines in between. I like to add just a line of tomatoes for each stripe to get a template going.
Fill in the other stripe sections with some of the Monterey Jack cheese.
Now, build up the sections with more of the ingredients so you fully cover up the dip underneath.
Finally, add your cheese stars over the crushed tortilla section.
Serve immediately with more tortilla chips or cover with plastic wrap and refrigerate until ready to serve.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.