Independence Day Recipes
American Flag Taco Dip
American Flag Taco Dip is a wonderful appetizer for Memorial Day, Independence Day, or for any summer get-together.
Yield: 16 to 18 servings
Ingredients
- 2 (8 ounce) packages Crystal Farms Original Cream Cheese, softened
- 1 (16 ounce) jar chunky salsa
- 1 cup (8 ounces) sour cream
- 8 ounces Hook’s Colby cheese, shredded (2 cups)
- 1/2 cup chopped green onions
- 3 (9 ounce) bags blue corn tortilla chips, divided
- 2 (8 ounce) blocks Cedar Grove Organic Monterey Jack cheese
- 1 cup quartered grape tomatoes
- 1 large sweet red bell pepper, chopped (1 cup)
Instructions
- 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.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin