New southwestern 7 Layer Dip


Southwestern 7 Layer Dip Best Of southwestern 7 Layer Dip





INGREDIENTS




  • 8 ounces cream cheese

  • 1 cup Sour cream

  • 2 tablespoons Taco
    seasoning or 1 packet

  • 1 cup Cheddar jack cheese freshly grated
    (more to taste)

  • 1 cup canned fresh or frozen corn kernels

  • 1 cup canned black beans drained and rinsed

  • 14.5 ounce can fire roasted tomatoes with green
    chiles

  • 2 ounces Sliced olives drained

  • 2 green onions thinly sliced for garnish, optional

  • Tortilla chips for serving




INSTRUCTIONS




  1. In a medium sized mixing bowl, combine softened cream cheese
    with sour cream and taco seasoning. *For best results, beat cream cheese with a
    hand or stand mixer until fluffy and smooth (no lumps), then stir in sour cream
    and taco seasoning.

  2. Pour cream cheese mixture into an 11×7-inch baking dish and
    spread evenly with a spatula. Layer ingredients as desired: cheese, black
    beans, tomatoes/green chiles, corn, olives. Garnish with sliced green onions.

  3. Chill until ready to serve, and serve with tortilla chips for
    dipping.

  4. Store tightly covered in the refrigerator for up to 3 days.




NOTES


Amounts of toppings listed are general. Feel free to use
more or less to your liking.


If your store doesn’t carry the Muir Glen Fire Roasted
Tomatoes with green chiles, 2 cans of Rotel, or a combo of 1 can diced tomatoes
and 1/2 of a can of green chiles, all drained well, will suffice.




Base Recipe adapted from this SITE







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