We just had an insanely busy weekend full of Easter festivities! Lots of coloring eggs, filling plastic eggs, egg hunts, and food. Lots and lots of food.
It all started on Friday because it was Travis’ birthday. We ate a ridiculous amount of food and that was before we dove into the delicious cheesecake I made (I promise to share soon!) And we just didn’t stop. We ate casseroles, and mashed potatoes and so so much ham!
But today I am here to share this amazing Southwest Dip.
I had it for the first time just before Christmas when my girlfriends and I got together for our Christmas exchange. It was amazing and as someone who loves dips of all kinds, I had to make my own. I got the stuff to make it, but didn’t really have a reason to make it, and that was a mistake.
The reason it was a mistake was because over the next couple of days I proceeded to eat the entire amount of dip by myself. Yes, I said I ate it all by myself. It was not a good idea. You really should share.
- 8oz. package cream cheese, softened
- 1 package dry ranch mix
- 1/2 Tbsp taco seasoning
- 16 oz container sour cream
- 15 oz can of corn, drained
- 15 oz can black beans, drained and rinsed
- 1/2 c shredded cheese
- 4 green onions, sliced thin
- In a bowl mix together the cream cheese, ranch, taco seasoning and sour cream until smooth.
- Using a spoon, add in beans, corn cheese and green onion.
- Cover and refrigerate for several hours or overnight.
Enjoy with some crackers. I used the Food Should Taste Good multi grain crackers because I am obsessed with them, but you could use any crackers or eat with chips. Or with a spoon. The stuff is amazing.