Name: Smoked Cheddar Southwestern Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Sour Cream (full fat); 3 Spring Onions (sliced); 200g / 2½ cup Smoked Applewood Cheddar (grated (or any other smoked cheese); 100g / 1¼ cup Cheddar (grated); 2 tbsp Cilantro (chopped); 120g / 1 cup Corn; 60g / 1 cup Canned Black beans; 1 clove Garlic (minced)

Smoked Cheddar Southwest Dip

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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, made with smoky cheddar, black beans, corn and sour cream. Ready in just 25 mins!

Serve with tortilla chips, crackers or crusty bread.

cheesy smoked cheddar southwest dip with black beans and corn

This dip comes from the need to find something a little different and extra flavourful when I last hosted a Super Bowl party. I pulled together some of my favourite flavours and ingredients into one hot, cheesy dip.

It’s since become my go-to dip whenever I’m hosting or am asked to bring something to an informal gathering. And every time it is a hit, with every last cheesy drop cleaned out of the dish.

Easy, quick and so, so tasty!

Cheesy Cheddar Southwest Dip

The inspiration came when I looked at cans of black beans and 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!

a chip being dipped in a cheesy cheddar southwest dip

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, put leftovers in an This is an affiliate link.airtight container 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

5 from 4 votes

Smoked Cheddar Southwestern Dip

By Julia Frey of Vikalinka

Prep: 10

Cook: 15

Total: 25

Servings: -10

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Hot cheese dip with Southwest flavours

Ingredients

▢ 1 cup Sour Cream, full fat
▢ 3 Spring Onions, sliced
▢ 200g / 2½ cup Smoked Applewood Cheddar, grated (or any other smoked cheese
▢ 100g / 1¼ 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.