Cheesy Southwest Dip
This Creamy Cheesy Southwest Dip is a delicious hot appetizer that will satisfy your cheese cravings with lots of spicy pepper jack and cheddar cheeses, plus the southwest flavors you love.
Servings: 6 servings
Ingredients
- 16 ounces cream cheese softened
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 6 ounces Pepper Jack cheese shredded (divided)
- 6 ounces Sharp Cheddar Cheese shredded (divided)
- 1 15- ounce can corn drained
- 1 15- ounce can black beans drained and rinsed
- 1 10- ounce can Rotel tomatoes slightly drained
- 1 bunch green onions sliced (divided)
Instructions
- Preheat oven to 350 degrees F. Spray a 9” round or square baking dish with nonstick cooking spray. Set aside.
- In a large bowl, stir together cream cheese and spices until well combined. *You can microwave the cream cheese for 10-15 seconds to soften if necessary - just don't melt. Reserving about 1/3 cup of each, stir in the Cheddar and Pepper Jack cheeses until combined. Gently fold in corn, black beans, tomatoes, and green onions (reserve 1 tablespoon green onions for garnish). Sprinkle remaining Cheddar and Pepper Jack cheeses on top.
- Bake uncovered in the preheated oven for 20 minutes. Or until cheese is melted and bubbly.
- Garnish with reserved sliced green onions. Serve with tortilla chips.
Notes
*This will completely fill the dip, so if you’re concerned about possible overflow, use a slightly larger baking dish, like 11”x7”.
Nutrition
Calories: 625kcal | Carbohydrates: 31g | Protein: 25g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 130mg | Sodium: 1217mg | Potassium: 592mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1800IU | Vitamin C: 9mg | Calcium: 535mg | Iron: 3mg
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