Southwest Dip

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This easy recipe for Southwest Dip is made with just 5 simple ingredients and is ready in less than 15 minutes!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 127

Author Dorothy Bigelow

Cost 13

Equipment

Heavy bottomed saucepan

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

US Customary - Metric

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

Slow cooker: Low 2-3 hours, High 1-2 hours.

With ground beef: Brown 1 pound of ground beef in a skillet, then drain off any excess grease. Sprinkle in 1 package of taco seasoning (1-2 tablespoons) and add a ¼ cup of water. Stir until the meat is completely coated. Remove from the heat and add into the Dip at the same time you would add the black beans and corn.

With chicken: Add 1 cup of cooked, shredded chicken at the same time the black beans and corn are added. I like to use my Dutch oven shredded chicken for this purpose.

Nutrition