This easy recipe for Southwest Dip is made with just 5 simple ingredients, including black beans, corn, and taco seasoning. It's ready in less than 15 minutes, making it the perfect appetizer for game day, parties, holidays, potlucks, and more!
Don't forget to check out my popular recipe for Cream Cheese Salsa Dip!
When it comes to parties, my favorite thing to bring is a good dip!
Whether it's something cool and refreshing like my 4 Layer Guacamole Dip, something sweet like my caramel apple dip, or a warm and comforting chili cheese dip, these party appetizers are always crowd-pleasers.
This Southwest Dip is a new favorite, and the idea came to life after wondering if I could make a Rotel Dip with black beans and corn. It was an immediate hit, and I've made it countless times since!
Reasons to Love This Recipe:
- Great appetizer. Whether you're looking for something for game day, or a crowd-pleasing appetizer to bring to a potluck, this Rotel Dip with Southwest flair is sure to fit the bill.
- Easy recipe. A creamy dip that calls for just 5 simple ingredients, requires minimal effort and comes together in as little time as it takes to melt the cheese.
- Add ground beef or chicken. If you want this Southwest corn dip to have even more flavor and texture, you can add 1 pound of seasoned ground beef or 1 cup of cooked and shredded chicken.
- Can be made in a Crock Pot. This is especially a good option if you want to keep your dip warm during a longer event or party! Just switch the crock to "warm" and provide a variety of dippers for your guests.
Ingredients
- Cheese: This recipe works best with a processed cheese product like Velveeta. Use a homemade Velveeta recipe if it's hard to find in your area.
- Rotel: Also known as diced tomatoes with green chilies, you'll need one undrained can, which is about 10 ounces. If you can't find Rotel, you can easily make a Rotel Substitute with diced tomatoes and canned green chilies.
- Taco seasoning: This adds the perfect Southwestern-inspired flavor! You'll need 1 package or about 1-2 tablespoons of homemade taco seasoning.
- Corn: Canned corn makes this recipe super easy, but you could use 1 ½ cups of thawed and drained frozen corn if you prefer.
- Black Beans: Use a good quality canned bean, and make sure they are drained and rinsed. Although it's tempting to use the whole can, the best balance of flavor and texture comes from just 1 cup. Use the rest to add to a breakfast scramble, tacos, or a taco salad.
For serving:
- Tortilla chips
- Corn chips
- or fresh veggies
Check the recipe card for a full list of ingredients and the quantities needed.
Equipment
- Saucepan: If you're making this recipe on the stovetop I recommend using a heavy-bottomed saucepan. Velveeta can scorch easily, and a good-quality pan will help prevent this. I recommend All Clad saucepans.
- Slow cooker (optional): Southwest dip can be made in a slow cooker if you prefer. Smaller models like a 1.5-quart or 3-quart model are my preference for cooking dips.
How to Make Southwestern Dip
Step one: Slice the Velveeta into cubes and place in a heavy-bottomed saucepan along with a full can of undrained Ro*tel (diced tomatoes and green chilies).
Step two: Heat over medium-low heat, stirring often, until the cheese melts into the tomatoes.
Add the Taco Seasoning
Step three: Sprinkle in the taco seasoning.
Step four: Stir until the taco seasoning is thoroughly mixed in.
Note: If adding ground beef or chicken, this is when you would do it.
Add the Black Beans and Corn
Step five: Add in the black beans and corn.
Step six: Stir well, and heat until warmed through (about 1-2 minutes).
Serving
Step seven: Transfer to a medium bowl and serve immediately with your choice of tortilla chips, corn chips, or some favorite fresh vegetables.
If you want to keep this dip warm while serving, you can easily keep it in a crock pot set to "warm". I like to use a 1.5-quart mini crock pot - it's the perfect size and heats up quickly.
Storing Leftovers
Place any leftovers in a large bowl wrapped tightly with plastic wrap, or in an airtight container. Stores in the refrigerator for up to 3 days, but is best when served by the next day.
To reheat, warm in the microwave in 45-second intervals, or on the stovetop over low heat.
Expert Tips
- Velveeta. Processed cheese (like Velveeta) is recommended for this Southwestern dip. To encourage quick melting, I recommend cutting it into cubes before heating.
- Recycle the dip. If you have any leftovers, try adding some to your next batch of taco meat, or covering chicken breasts for an easy Southwest chicken bake.
- Drain AND rinse. Canned black beans are packed in a thick, cloudy liquid. To ensure none of that ends up in the dip, drain the beans in a colander and rinse with cool water before measuring.
Additions
If you want to add extra flavor and color, feel free to get creative with some various additions. Here are some that I think would pair well:
- Green onions
- Black olives
- Green peppers
- Red onion
- Fresh cilantro
- Cream cheese
- Ranch dip
- Sour cream
- Lime juice
- Pepper jack cheese
- Cheddar cheese
Can I Make Southwest Dip in a Slow Cooker?
This easy Southwestern Dip recipe can easily be made in a slow cooker, and it's the perfect way to keep it warm during Super Bowl parties, potlucks, holidays, etc.
Slow Cooker Instructions
- Cut the Velveeta into cubes, and add it to the slow cooker along with a full can of undrained Rotel.
- Add in the taco seasoning, and stir well.
- Cook on "high" for 1-2 hours, or on "low" for 2-3 hours, stirring occasionally to help the cheese melt.
- Once the cheese has melted, add the corn and black beans.
- Stir well and cook for another 10-20 minutes, or until everything is warmed through.
- Serve immediately, or switch the setting to "warm" to keep the dip hot for several hours.
Velveeta Dip Variations
Southwestern Dip with Ground Beef: Brown 1 pound of ground beef in a skillet. Drain off any excess grease, and add your taco seasoning directly to the cooked ground beef, along with ¼ cup of water. Add it to the cheese dip after the Rotel and Velveeta have been completely combined.
Southwest Chicken Dip: Add 1 cup of cooked and shredded chicken to the dip at the same time you add the beans and corn.
Southwest Sausage Dip: Brown 1 pound of ground sausage in a skillet. Drain off any excess grease, and add your taco seasoning directly to the cooked ground sausage, along with ¼ cup of water. Add it to the cheesy dip at the same time you add the beans and corn.
Without taco seasoning: If you don't have any taco seasoning, you can make your own homemade blend. You'll need chili powder, cumin, salt, paprika, onion powder, garlic powder, and oregano.
More Party Food:
If you loved this recipe for Southwest Dip, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Southwest Dip
Equipment
Ingredients
- 16 ounces processed cheese product (like Velveeta), cubed
- 10 ounces diced tomatoes and green chilies (like Ro*tel or a homemade substitute)
- 1 package taco seasoning (1-2 tablespoons) or homemade taco seasoning
- 12 ounces canned corn drained
- 1 cup canned black beans drained and rinsed
For Serving
- Tortilla or corn chips
Instructions
- Cube the Velveeta and add it to a large saucepan, along with the can of green chilies and tomatoes.
- Heat over medium-low heat, stirring often, until the cheese melts into the tomatoes and green chiles.
- Sprinkle in the taco seasoning and stir to distribute it evenly.
- Add in the corn and black beans, and fold them in gently.
- Heat until warmed through (1-2 minutes), then serve with corn chips or tortilla chips.
Notes
Nutrition
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