Ingredients (~6 servings)
- 8 oz processed cheese product (like Velveeta), cubed
- 1 can (10 oz) diced tomatoes and green chilies
- 1/2 packet taco seasoning
- 1 can (12 oz) corn, drained
- 1/2 cup canned black beans, drained and rinsed
- Tortilla or corn chips for serving
Melt the Cheese Base
Cube the Velveeta into ~1 inch pieces – this helps it melt evenly without clumping.
Add the cubed cheese to a large saucepan along with the entire can of diced tomatoes and green chilies.
Heat over medium-low heat, stirring often with a wooden spoon; The cheese will start to soften in ~2-3 minutes.
Keep stirring until the cheese completely melts into the tomatoes – you’re looking for a smooth, creamy base with no cheese chunks.
Add the Seasonings and Mix-ins
Sprinkle in half the taco seasoning packet and stir to distribute evenly.
The seasoning might clump at first but will distribute as you stir.
Add the drained corn and black beans, folding them in gently so they don’t break apart.
Heat Through and Serve
Continue heating for ~1-2 minutes until everything is warmed through.
The dip should be hot and creamy – if it seems too thick, add a splash of the liquid from the tomato can.
Serve immediately with tortilla chips or corn chips while it’s still hot.
Southwest Dip
Ingredients
Ingredients (~6 servings)
- 8 oz processed cheese product like Velveeta, cubed
- 1 can diced tomatoes and green chilies 10 oz
- 1/2 packet taco seasoning
- 1 can corn 12 oz, drained
- 1/2 cup canned black beans drained and rinsed
- Tortilla or corn chips for serving
Instructions
- Cube cheese into 1-inch pieces and add to large saucepan with entire can of diced tomatoes and green chilies.
- Heat over medium-low, stirring often until cheese completely melts into smooth base, about 2-3 minutes.
- Add half packet taco seasoning and stir to distribute.
- Fold in drained corn and black beans gently.
- Continue heating 1-2 minutes until warmed through.
- Serve immediately with tortilla or corn chips.
