American Flag Taco Dip
2 packages (8 ounces each) Original Cream Cheese, softened
1 jar (16 ounces) chunky salsa
1 cup (8 ounces) sour cream
8 ounces Henning’s Colby Cheese, shredded (2 cups)
1/2 cup chopped green onion
3 bags (9 ounces each) blue corn tortilla chips, divided
16 ounces Henning’s Monterey Jack Cheese
1 cup quartered grape tomatoes
1 large sweet red bell pepper, chopped (1 cup)
Beat the cream cheese, salsa, sour cream, colby and green onions in a large bowl until blended. Spread colby mixture into the bottom of a 13 x 9-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 x 4-inches.
Cut 2 slices (1/2 inch thick) of monterey jack. 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.
Combine tomatoes and red bell pepper 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. Serve with the reserved tortilla chips.