American Flag Taco Dip
pkgs 8 oz each
jar (16 oz)
oz ( 2 cups)
chopped green onions
bags (9 oz each)
blue corn tortilla chips
blocks (8 oz each)
Monterey jack cheese
large ( 1 cup)
sweet red bell pepper
Beat cream cheese, salsa, sour cream, Colby cheese, and green onions in a large bowl until blended.
Spread Colby mixture into the bottom of a 9-x13-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-x4-inches.
Cut 1 block monterey jack in half, making two 1/2-inch thick ( 4 ounce) blocks.
Slice with a 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 oz) from 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.