Print Recipe

Cheesy Southwest Dip

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 -8 servings
Author: Kristin


  • 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)


  • 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.


*This will completely fill the dip, so if you’re concerned about possible overflow, use a slightly larger baking dish, like 11”x7”.