I don’t exactly know why, but I simply LOVE to make red, white and blue food for the Fourth of July! When my kids were young, it was layered Jell-O. At some point, I graduated to layered cakes and other foods. No matter what direction I take, I always want to have at least one item with the right colors on July 4th and that’s why I have been eagerly anticipating this week leading up to the Fourth – and now it’s here! YAY!
That is my theme from now until Independence Day – all recipes will have a red, white and blue theme. Some will be simple, others might require more work, but I am hoping that some of you will try at least one of these ideas to make your holiday more festive.
The recipe I am starting with is not complicated, but there is a time commitment in decorating. But hey, you are making an AMERICAN FLAG here….and even though it takes a little time, I guarantee this will take less time than it took Betsy Ross.
I found the recipe on wisconsincheese.com. How about that, a whole website about cheese – heaven!
I made a few minor adjustments to the recipe, mostly based upon convenience and the items I had on hand.
To start, mix up the dip ingredients and spread it into a 9×13 pan. Crush up some blue tortilla chips – enough to make about a cup. Arrange the crushed chips in a 5×4 rectangle in the upper right corner of the pan.
To make stars, I used a small star cookie cutter and pre-sliced white cheddar cheese.
Place stars in the blue rectangle.
The red stripes are a mix of tomatoes and red pepper. The white stripes are shredded Monterey Jack cheese.
I also want to note that the final dip is extremely mild, which will be great for a crowd that includes kids. But if you prefer something with a little kick, I suggest you use a hot salsa and also add 2-3 tablespoons of taco seasoning to the dip layer. Or – if you already have a favorite taco dip, substitute that for the cream cheese layer and then follow the rest of the instructions to make the flag.
I think I might try this next with a refried bean layer…YUM!
American Flag Taco Dip
- 2 8- oz packages light cream cheese softened
- 1 jar (16oz) chunky salsa
- 1 cup (8oz) light sour cream
- 2 cups shredded cheese 4-cheese Mexican or cheddar
- ½ cup chopped green onions
- 1 bag (9oz)blue corn tortilla chips plus more for serving
- 8 oz Monterey Jack cheese shredded
- I deli slice white cheddar cheese or similar
- 1 cup quartered grape tomatoes
- 1 red bell pepper chopped (1 cup)
- Beat the cream cheese, salsa, sour cream, shredded cheese and green onions in a large bowl until blended. Spread mixture into the bottom of a 9×13-inch baking dish.
- Crush enough blue tortilla chips to make 1 cup; set aside the remaining chips for serving. Arrange the crushed tortilla chips in a rectangle on the upper left-hand corner of the cream cheese mixture, measuring about 5 x 4-inches.
- Using a small (1½ inch) star cookie cutter, cut star shapes from the slice of white cheese. Arrange stars on the chips.
- Combine the chopped pepper with the quartered tomatoes in a medium bowl.
- Arrange the tomato mixture and the Monterey Jack cheese in alternating rows, about one inch each. (I put all the red stripes in first, then filled in between with the cheese). And there you have it, a beautiful American Flag treat that will surely impress and delight all family members and guests.
- Cover and refrigerate for at least an hour before serving. Serve with tortilla chips.
I think I can hear the Star-Spangled Banner!