Featured Cheese & Recipes

July Recipe

American Flag Taco Dip

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Ingredients

  • 2 packages (8 ounces each) Cream Cheese, softened

  • 1 jar (16 ounces) chunky salsa

  • 1 cup (8 ounces) sour cream

  • 8 ounces North Country Colby cheese, shredded (2 cups)

  • 1/2 cup chopped green onions

  • 3 bags (9 ounces each) blue corn tortilla chips, divided

  • 2 Blocks (8 ounces each) North Country Monterey Jack cheese

  • 1 cup quartered grape tomatoes

  • 1 large sweet red bell pepper, chopped (1 cup)

Instructions

  1. Beat the cream cheese, salsa, sour cream, Colby and green onions in a large bowl until blended. Spread Colby mixture in the bottom of a 13 x 9-inch baking dish.

  2. 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 x 4-inches.

  3. Cut 1 block (8 ounces) Monterey Jack in half into two blocks, each about 1/2-inch thick. Cut slices with a 1 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 ounces) from the remaining Monterey Jack.

  4. 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.

  5. Cover and refrigerate for at least 1 hour or until serving. Serve with the reserved tortilla chips.