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American Flag Taco Dip

Prep Time

Cook Time



Cuisine Type

Cheese Types

American Flag Taco Dip

Recipe Description

Let flavor ring! A quick, simple and festive dip for the 4th of July!


  • 2 packages (8 ounces each) cream cheese, softened
  • 1 jar (16 ounces) chunky salsa
  • 1 cup (8 ounces) sour cream
  • 8 ounces Burnett Dairy Colby cheese, shredded (2 cups)
  • 1/2 cup chopped green onions
  • 3 bags (9 ounces each) blue corn tortilla chips, divided
  • 2 blocks (8 ounces each) Burnett Dairy Monterey Jack cheese
  • 1 cup quartered grape tomatoes
  • 1 large sweet red bell pepper, chopped (1 cup


Beat the cream cheese, salsa, sour cream, Colby and green onions in a large bowl until blended. Spread Colby mixture in the bottom of a 13 x 9-inch baking dish.

Measure 1 cup crushed tortilla chips; set aside the remaining chips for serving. Arrange the crushed tortilla chips in a rectangle on top of Colby mixture, about 5 x 4-inches.

Cut 1 block (8 ounces) Monterey Jack in half into two blocks, each about 1/2-inch thick. Cut slices with a 1 1/2-inch star cookie cutter, using the handle of a small spoon to press and release cheese from cutter at star points. Place stars on chips. Shred 2 cups (8 ounces) from the remaining Monterey Jack.

Combine tomatoes and red bell pepper in a medium bowl. For stripes, arrange tomato mixture and shredded Monterey Jack in alternating rows, each about 1-inch.

Cover and refrigerate for at least 1 hour or until serving. Serve with the reserved tortilla chips.

Recipe and photo © Dairy Farmers of Wisconsin

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