American Flag Taco Dip

The most patriotic taco dip you'll ever see! Yields: 18-20 servings

Active Time: 45 minutes
Yields: 18-20 servings
Difficulty Level: Beginner


  • 2 packages (8oz each) original cream cheese, softened
  • 1 jar (16oz) chunky salsa
  • 1 cup (8oz) Odyssey Sour Cream
  • 8 oz Colby cheese, shredded (2 cups)
  • 1/2 cup chopped green onions
  • 3 bags (9oz each) blue corn tortilla chips, divided
  • 2 blocks (8oz each) Buholzer Brothers Havarti Cheese
  • 1 cup quartered grape tomatoes
  • 1 large sweet bell pepper, chopped (1 cup)


  1. 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”x9” baking dish.
  2. 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”.
  3. Cut 1 block (8oz) Havarti in half into two blocks, each about 1/2” thick. Cut slices with a 1 and 1/2” 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 (8oz) from the remaining Havarti. 
  4. Combine tomatoes and red bell pepper in a medium bowl. For stripes, arrange tomato mixture and shredded Havarti in alternating rows, each about 1”.
  5. Cover and refrigerate for at least 1 hour or until serving. Serve with the reserved tortilla chips.

© Dairy Farmers of Wisconsin

Odyssey Reduced Fat Sour Cream

Buholzer Brothers Havarti

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