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 hearty 7 layer dip!
Dips are just kinda my thing. I love them and they love me, it’s a mutually beneficial relationship. Seven 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 7 layer dip is all about making you happy so go with what you love. You may end up with 8 layers, or 6, but that’s totally ok!
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!
What we love about this Southwestern 7 Layer Dip
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.
How to Make Southwestern Seven Layer Dip
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 & Sour Cream base with a healthy dose of taco seasoning.
Cheese – lots and lots of cheddar-jack cheese.
Tomatoes with green chiles
Assembling the 7 layer dip
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 some taco seasoning on hand and the flavor profile is 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.
Serve this 7 layer dip 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.
Want some more layer dips to try out? Here are some of our favorites:
1cupCheddar jack cheesefreshly grated (more to taste)
1cupcannedfresh or frozen corn kernels
1cupcanned black beansdrained and rinsed
14.5ouncecan fire roasted tomatoes with green chiles
2green onionsthinly 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 ½ of a can of green chiles, all drained well, will suffice.
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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.