1 1/2cuptomatofinely diced, about 4 medium tomatoes
sliced jack or mozzarella cheesefor star cut outs - amount will vary depending on the size of your cookie cutter
Instructions
Spread refried beans into the bottom of a 9x13 baking dish.
Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning and beat until fully combined. Spread cream cheese mixture over refried beans.
Stir guacamole to make it easier to spread. Drop dollops of the guacamole over the surface of the cream cheese layer and carefully spread into an even layer.
Top with cheddar jack cheese, lettuce, green onion, bell pepper, olives, and cilantro.
Press down the toppings gently to create a relatively smooth “surface” on the salad.
Sprinkle crushed blue tortilla chips in the upper left-hand corner of the dish.
Beginning and ending with the tomatoes, rotate rows of chopped tomatoes and mozzarella cheese to form the stripes of the “flag.”
Cut out star shapes from the cheese slices and place them on top of the blue corn chips.
Video
Notes
Store leftovers covered with plastic wrap or an air-tight lid in the refrigerator for 2-3 days. Chips and lettuce will become soggy by the next day, but the dip will still be tasty.