This Loaded Southwest Cream Cheese Dip is packed with black beans, corn, salsa, lime and plenty of seasonings. Served with chips or veggies, this flavorful appetizer is completely addicting and perfect for parties.
This creamy dip is great with a variety of dippers, like cut up veggies, chips, crackers or Crostini. And variety is essential to a great party menu, so a cream cheese dip is the perfect compliment to something hearty, like Boneless Buffalo Wings or Fried Ravioli.
Party appetizers are my favorite thing to make, whether for game day, holiday parties, birthdays or just a regular Tuesday night. Dips are super simple, require minimal effort and give you a really good reason to eat raw veggies, or an excuse to binge on tortilla chips!
Ingredients for Southwest Cream Cheese Dip
This Loaded Cream Cheese really is LOADED. The base is softened cream cheese mixed with sour cream to make it really smooth yet easily dippable. Then salsa, black beans, corn and spices add a southwest flair while a squeeze of fresh lime juice adds a burst of freshness. Finished off with spicy pepper jack cheese this cream cheese dip is simply irresistable!
How to Make Cream Cheese Dip
Beat cream cheese in a large bowl. I use full fat block of cream cheese because it’s creamy and rich, which is what you want in a good dip. You can use a wood spoon for stirring, but I really recommend using a hand mixer to get it nice and fluffy. Then add the sour cream and mix until it’s nice and smooth. Finally stir in the salsa.
Stir in all of the spices. Ranch seasoning mix (leave it out if you’re not a fan; no need to replace), chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper. The spice blend is similar to taco seasoning, so if you happen to have that on hand you could swap 2 tablespoons for the spices. You may need to adjust the salt level though.
Black beans, corn and cheese. Now we’ll add some heft to this dip with black beans, corn and Pepper Jack cheese. I used the full cans of the beans and corn, but you can judge for yourself how much of it you want to add and feel free to add less. Don’t skimp on the cheese though – it’s so good!
Serve. Time to pour it in a serving dish and serve it to your people.
How to Serve
Serve with some hearty tortilla chips (try them in the air fryer!) or veggie sticks (like carrots, celery, bell peppers). The chips you use must be strong enough to hold up to the thickness of this dip. Wimpy chips need not apply! I usually go with Mission brand tortilla triangles or Tostitos Scoops, which seem to hold up the best.
Sometimes I’ll save some corn and black beans for garnishing the top, and always add a little green, like the chives, for some color and freshness.
Make it lighter. To make this cream cheese dip a little lighter, use low fat cream cheese (Neufchatel) and lowfat sour cream or plain Greek yogurt.
Chill for better flavor. You can serve this dip right away, or make it up to 24 hours in advance. My preference is to chill it for at least 30 minutes so the flavors have time to blend together.
Soften cream cheese for best results. Let your cream cheese soften before blending. Open up the package and place it in the bowl about an hour before you plan to make the dip.
Don’t have time to soften your cream cheese? Here’s a tip! Cut cream cheese into chunks and place in a microwave safe bowl. Microwave at 50% power in 15 second intervals just until soft enough to stir. You don’t want to let it get warm.
Storage: If you have leftover cream cheese dip, cover tightly and store in the fridge for up to 3-4 days. Stir before serving again.
You can play with the Tex Mex flavors of this dip to amp up the flavor, or bulk it up even more by adding a protein. Here are some ideas:
Add veggies like diced tomatoes, green onions, bell pepper or sliced olives.
In a medium sized bowl, mix together softened cream cheese and sour cream until combined and smooth. You can do this by hand or use an electric mixer. Stir in salsa and lime juice.
Stir in Ranch mix and other seasonings until well blended. (in place of individual seasonings, you can use 2 tablespoons of taco seasoning).
Stir in Pepper-Jack cheese, black beans and corn. If desired, reserve ¼ cup of each the beans and corn for garnishing the top of the dip.
Spread dip into serving dish and garnish with fresh minced chives (and beans and corn if you choose). Serve with Chips, pretzels, crackers or veggies for dipping.
Chill for 30 minutes or so to thicken and set. Serve with tortilla chips, crackers, pretzels or veggies for dipping.
Servings and nutritional information are approximate. This dip will serve anywhere from 6-10 people, depending on how hungry they are. Instead of measuring out all the seasonings, feel free to use a tablespoon of pre-mixed taco seasoning (or more to your taste). You may need to add salt. For the best flavor, chill the dip for at least 30 minutes. Storage: If you have leftover cream cheese dip, cover tightly and store in the fridge for up to 3-4 days. Stir before serving again.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.