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This Layered Tex-Mex Dip is full of so many layers of flavor starting with the creamy, spicy sour cream and cream cheese base, topped with cheese, black beans, corn, green onions and fire roasted tomatoes.
Want more southwest dips to try? Try my Creamy Baked Southwest Dip and Loaded Chicken Nachos Recipe.
Why This Recipe
- It’s easy to make with just 7 ingredients!
- There’s minimal prep work so this dip is ready in minutes.
- You can customize this dip with your favorite flavors or ingredients.
What you need
Ingredients Notes
As the name says, this dip has seven layers of complete awesomeness. It’s a spin on my popular Skinny Taco Dip, another layered dip recipe.
- Cream Cheese – I recommend a full fat brick style.
- Sour Cream – Full fat or fat-free; either will work.
- Taco Seasoning – Use a package taco seasoning mix or make your own taco seasoning.
- Cheese – Lots and lots of freshly grated Cheddar-Jack cheese!
- Tomatoes with Green Chiles – I used Muir Glan brand fire-roasted tomatoes with green chiles. The 14.5 ounce can is found at both Sprouts and Ralphs. If you can’t find it, a can and a half of Rotel will suffice.
- Black Beans – Drained and rinsed.
- Corn – Drained and rinsed.
- Sliced Black Olives – Drained.
- Green Onions – Sliced thin; Use both the green and white part of the onion.
How To Make Layered Tex Mex Dip
See the recipe card below for full, detailed instructions
- Mix the softened cream cheese and sour cream together. Stir in taco seasoning or another southwest seasoning that you prefer.
- Spread the base evenly in a 2-quart dish. I like to use a clear dish so you can see the layers.
- Layer the black beans, corn, green onions, black olives and cheese in any order that you like.
Variations
This is a dip that is easily customized! You can omit or add whatever ingredients and layers you want! Here are a few ideas:
- Guacamole – Add a layer of guacamole as the bottom layer with the sour cream mixture spread over the top.
- Refried Beans – Make this more of a 7-Layer Dip and start with a base layer of refried beans before the sour cream.
- Pico de Gallo – Instead of the fire-roasted tomatoes try using fresh pico or salsa instead.
- Bake It – Some readers have said they actually prefer baking this dip. Preheat your oven to 350℉ and bake for about 15-20 minutes or until bubbly.
Storage Tips
How to Store Leftover Dip
Tightly cover the dip with plastic wrap and foil. Refrigerate for up to 3-4 days. If the dip seems watery, you mak need to stir it up a little.
Recipe Tips For This Southwestern Seven Layer Dip
- Cream Cheese – If you need to soften the cream cheese, just pop the unwrapped block in the microwave for 10 second intervals, flipping it over, until it is soft.
- 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!
- Serve With – Your choice of dippers. I prefer tortilla chips because they just make sense with those delicious southwestern flavors. Crackers or toasted bread would be a great option as well.
More Dips to Try
- Hot 7 Layer Bean Dip
- Skinny Taco Dip Recipe
- Cobb Salad Dip
- Easy Jalapeño Popper Dip
- Blue Cheese Dip
- Creamy Bean Dip
- Chile con Queso
Southwestern 7 Layer Dip
Ingredients
- 8 ounces Cream cheese
- 1 cup Sour cream
- 2 tablespoons Taco seasoning or 1 packet
- 1 cup Cheddar jack cheese freshly grated (more to taste)
- 1 cup Canned fresh or frozen corn kernels
- 1 cup Canned black beans drained and rinsed
- 14.5 ounce Can fire roasted tomatoes with green chiles I use Muir Glen or S & W brand
- 2 ounces Sliced olives drained
- 2 Green onions thinly sliced for garnish, optional
- Tortilla chips for serving
- 1/4 teaspoon Salt
Instructions
- 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 2-quart baking dish and spread evenly with a spatula. Layer ingredients as desired: cheese, black beans, tomatoes, 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.
Notes
- Please refer to the information in my post and ingredient list above for substitutions, storage instructions, and recipe tips or for answers to the most common questions.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This recipe looks delicious I plan on trying it but I think I will add some ground beef to mines.
This looks delicious, I will be making this for both my husband and I and bringing it to our family get together. I might have fun and add a little bit of jalapeños, my husband loves spicy and I will use red beans instead of black beans. I think half the dish will have the jalapeños. I might just spread it on a tortilla and add some toppings, wrap it up. !! Thanks for sharing this recipe. **
Love 7 layer dip. I spread 2 cans of bean dip as my first layer. Will have to try adding corn next time.
Thank you for your feedback Benita.
Made this for a potluck. After mixing the cream cheese, taco seasoning and 1 cup sour cream, I felt it a bit too strongly flavored and added the add’l 1 cup of sour cream. Also added chopped green peppers to the layers. Served with tortilla chips – it was a huge hit – thanks so much for the recipe.
You are so welcome Peggy! thank you so much for taking the time to leave some positive feedback.
We made this several times now, and really like it! But, I baked it and it was a HUGE hit! Thanks for the recipe…. it’s a keeper
You are so welcome Gina, thank you so much for taking the time to leave some positive feedback
Just wondering is it better or hot or cold??
Hi Margaret, I haven’t tried heating this dip myself, but you could bake it at 350℉ for about 15-20 minutes. It’s delicious either way.