This Southwestern Seven Layer Dip is full of so many layers of flavor from the creamy, slightly spicy base to the kicked up tomatoes to the black beans and corn. Everyone loves this party dip!
Dips are just kind of my thing. I love them and they love me, it’s a mutually beneficial relationship. Layer dips are definitely a favorite of mine, because they are completely customizable. Don’t like the olives? Leave them out. Prefer pinto beans over black beans? Make a swap! Use your favorite cheeses or whatever you have on hand. This seven layer dip is all about making you happy so go with what you love.
Layer dips are a great way to combine a bunch of flavors that you love into a dippable treat that has something everyone loves. Customize them for different flavor profiles, like Mexican, Italian or even a layered dessert dip! (Can you guess where we’re going next with this whole layered dip thing??).
How to Make Southwestern Seven Layer Dip
As the name says, this dip has seven layers of complete awesomeness:
- Cream Cheese & Sour Cream base with a healthy dose of taco seasoning.
- Cheese – lots and lots of cheddar-jack cheese.
- Green chiles
- Black beans
- Green onions
Oops, was that 8? Well let’s just say that the green onions are optional, shall we? Moving on…
The first step for this Southwestern Seven Layer Dip is to make the base. Start with some softened cream cheese, sour cream and taco seasoning. You could use a southwest seasoning if you have that on hand, or make your own blend as well. I just always have a big bottle of taco seasoning and the flavor profile is practically the same.
Once you’ve got a smooth base layer, spread it in a clear glass dish – a 7″x11″ works great, or a 9″ round or square dish. I prefer to use clear because it helps everyone to see the layers. Just be sure to use something with low sides because this isn’t a tall dip.
Now it’s time to layer! Take those ingredients I listed above and layer then all on top of your creamy base.
A few tips for this Southwestern Seven Layer Dip
- To soften the cream cheese and make it super smooth, use a hand mixer on medium-high speed. This will whip the cream cheese into shape, literally. Once it’s nice and smooth, add the sour cream and taco seasoning and stir it all together.
- Cheese – I used a blend of jack and cheddar cheese. You can use all jack, all cheddar, or any blend you like. Amp it up with some spicy pepper jack!
- Tomatoes – I used a can of 14.5 ounce of Muir Glen fire roasted diced tomatoes with green chiles (aff). I love the flavor of the roasted tomatoes, but you could also swap out for 2 cans of Rotel, just be sure to drain them really well. If the tomatoes are too big (which sometimes they can be with the Rotel) use kitchen shears to cut them smaller right in the can.
Want some more layer dips to try out? Here are some of our favorites:
Southwestern 7 Layer Dip
- 8 ounces cream cheese
- 1 cup Sour cream
- 1 1/2 tablespoons Taco seasoning or 1 packet
- 1-2 cups Cheddar jack cheese
- 1 cup canned fresh or frozen corn kernels
- 1 cup canned black beans drained and rinsed
- 1 14.5 ounce can fire roasted tomatoes with green chiles
- Sliced olives
- 2 green onions thinly sliced for garnish, optional
- Tortilla chips for serving
- In a medium sized mixing bowl, combine softened cream cheese with sour cream and taco seasoning. *For best results, beat cream cheese with a hand or stand mixer until fluffy and smooth (no lumps), then stir in sour cream and taco seasoning.
- Pour cream cheese mixture into an 11x7-inch baking dish and spread evenly with a spatula. Layer ingredients as desired: cheese, black beans, tomatoes/green chiles, corn, olives. Garnish with sliced green onions.
- Chill until ready to serve, and serve with tortilla chips for dipping.
- Store tightly covered in the refrigerator for up to 3 days.
- Amounts of toppings listed are general. Feel free to use more or less to your liking.
- If your store doesn't carry the Muir Glen Fire Roasted Tomatoes with green chiles, 2 cans of Rotel, or a combo of 1 can diced tomatoes and 1/2 of a can of green chiles, all drained well, will suffice.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.