This easy flag taco dip is one of my go-to dishes when we’re hosting a 4th of July get-together. It’s simple to make ahead cold dip recipe with all the classic taco dip layers—refried beans, guac, sour cream, and cheese. Serve it with tortilla chips.

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How to Make Flag Taco Dip

Ingredients you’ll need for this recipe

2 (16 oz.) cans of refried beans
1 packet taco seasoning
2 cups guacamole
2 cups sour cream
2 cups shredded mozzarella cheese
3 cups diced roma tomato
1 (2.25 oz.) can of sliced black olives

Step by Step Guide

1. In a medium bowl, mix the refried beans and taco seasoning until well combined.

2. Spread the bean mixture evenly into the bottom of a 9×13-inch dish.

3. Spoon the guacamole over the beans and gently spread it out to cover the layer.

4. Do the same with the sour cream, smoothing it over the guacamole.

5. Create a flag design on top: use sliced black olives to form the square in the top left corner, then arrange rows of diced tomatoes and shredded mozzarella to make the red and white stripes.

6. Cover and refrigerate for at least 1 hour before serving.

Serve and Enjoy!

Important Recipe Notes

Letting the dip chill for at least an hour helps all the layers set and makes it easier to scoop.
Use a spatula for smooth layers – It doesn’t have to be perfect, but smoothing out each layer helps the flag look more defined.
Roma tomatoes work best – They’re less watery than other varieties, so your dip won’t get soggy.
If you want an extra flavor, add a layer of salsa or sprinkle some shredded taco cheese over the mozzarella.
Serve with a sturdy chip, go for thicker tortilla chips so they don’t break when scooping.
You can assemble the dip a few hours in advance, just keep it covered in the fridge until serving time.
Cover any leftovers tightly with plastic wrap or a lid and store in the refrigerator. It’s best enjoyed within 1–2 days while the layers stay fresh and the veggies don’t release too much moisture.

Ingredients

16 oz oz (2 cans) refried beans
1 packet taco seasoning
2 cups guacamole
2 cups sour cream
2 cups shredded mozzarella cheese
3 cups diced roma tomato
2.25 oz (1 can) sliced black olives

Instructions

In a medium bowl, mix the refried beans and taco seasoning until well combined.
Spread the bean mixture evenly into the bottom of a 9×13-inch dish.
Spoon the guacamole over the beans and gently spread it out to cover the layer.
Do the same with the sour cream, smoothing it over the guacamole.
Create a flag design on top: use sliced black olives to form the square in the top left corner, then arrange rows of diced tomatoes and shredded mozzarella to make the red and white stripes.
Cover and refrigerate for at least 1 hour before serving.

Author: carlycampbell