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Recipe Flag Taco Dip

Flag Taco Dip

  • Difficulty Level: 1
  • Serves Serves: 19
  • Preparation

    95 mins

  • Cooking

    - mins

Holiday Recipe Video Fusion Vegetable Appetizer Easy Recipes Over 60 mins

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

Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. https://www.youtube.com/embed/3pGt0XCaMQc
  2. 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. 
  3. Arrange the crushed tortilla chips in a rectangle on top-left corner of the Colby mixture, about 5 x 4-inches.
  4. 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.
  5. 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.
  6. Serve with the reserved tortilla chips. Enjoy!

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