This baked Smoked Cheddar Southwest Dip with Tex-Mex flavours will be the hit of your next informal party. It’s a huge crowd pleaser!
Serve with tortilla chips, crackers or crusty bread.
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I wanted to make this dip again and again as soon as it was polished off at our little Superbowl party but was trying to exercise self-control.
So when my friend asked me to bring a starter for a dinner I jumped on the opportunity to make it and share it with you, my friends.
When I was surveying the contents of my fridge and my pantry before the game started I knew a hot dip would fit in nicely with everything else I was planning to serve. The only question was what dip?
Cheesy Cheddar Southwest Dip
I looked at a can of black beans and a can of corn and tried to imagine them baked into a creamy dip. I opened my fridge and my attention was immediately drawn to Smoked Applewood Cheddar. Creamy, slightly smoky, incredibly delicious.
You can definitely make this dip with any cheese but in my humble opinion Smoked Applewood Cheddar makes it! If you can’t find it in your local grocery stores go for any other smoky cheese you can find.
The dip was gone within minutes at the Superbowl party and within seconds at my friend’s birthday party. I kid you not it’s that delicious. My friends wouldn’t stop asking me for the recipe!
Serving suggestions
I think of party whenever I look at this dip, but it will also be fantastic as the side for a Tex-Mex dinner, like Chicken Tacos or Fajitas.
You’ll struggle find any better way to eat it than with tortilla chips. I’m a huge fan of smearing this dip on a thick slice of sourdough for a snack, especially if using up leftovers!
Storage and leftovers
I can’t imagine a world where I could resist eating every last bit of this amazing dip. But if have more restraint than me, cover leftovers and refrigerate for up to 4 days. Reheat in the microwave until cooked through.
A word of warning though: the cheese will be hot!
More Dip Recipes
- Creamy Cilantro and Walnut Dip
- Hot Crab and Roasted Corn Dip
- Cheesy Cranberry and Chorizo Dip
- Whipped Feta and Ricotta Dip
- Queso Fundido with Chorizo
Smoked Cheddar Southwestern Dip
Ingredients
- 1 cup Sour Cream full fat
- 3 Spring Onions sliced
- 200g/2 ½ cup Smoked Applewood Cheddar grated (or any other smoked cheese
- 100g/1 ¼ cup Cheddar grated
- 2 tbsp Cilantro chopped
- 120g/1 cup Corn
- 60g/1 cup Canned Black beans
- 1 clove Garlic minced
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl combine sour cream (you can use low-fat and although it will separate it will taste the same, I’ve used both full fat and low fat with the same results), corn, black beans, both cheeses, chopped cilantro, spring onion and minced garlic.
- Mix gently, the mixture will be quite solid.
- Empty the contents into a 9″ baking dish and bake for 15 minutes until cheese is melted and the dip is runny.
- Serve with tortilla chips, bread, crackers or raw veggies.
