Flag Taco Dip
What You Will Need
Ingredients
- 1 cup crushed blue corn tortilla chips, plus more uncrushed for serving
- 1 (8 oz. block) Monterey Jack cheese
- 1 cup quartered grape tomatoes
- 1 jar roasted red bell pepper, drained and diced
- 8 oz. Monterey Jack cheese, shredded
Sauce Mix
- 2 (8 oz.) packages cream cheese, softened
- 1 jar (16 oz.) chunky salsa
- 1 tsp. Lee Kum Kee Chili Garlic Sauce
- 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
- 1 cup sour cream
- 2 cups Colby cheese, shredded
- 1/2 cup chopped green onions
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/3pGt0XCaMQc
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In the bowl of a stand mixer, beat the cream cheese, salsa, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), sour cream, Colby cheese and green onions until blended. Spread mixture into the bottom of a 13 x 9-inch baking dish.
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Arrange the crushed tortilla chips in a rectangle on top-left corner of the Colby mixture, about 5 x 4-inches.
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Cut 1 block Monterey Jack cheese in half into two blocks, each about 1/2-inch thick. Cut slices with a 1 1/2-inch star cookie cutter. Place stars on chips in top left corner.
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Combine tomatoes and red bell peppers in a 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.
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Serve with the reserved tortilla chips. Enjoy!
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