Gluten-Free Tex-Mex Cheese Dip


Plan to double this recipe for a crowd because this addicting cheesy dip is going disappear fast. Go the extra mile and top with pickled jalapeños and/or additional beans and corn.

board of Tex-Mex Cheese Dip with salsa, guacamole, and various chips
Photo: Jason Donnelly
Total Time:
30 mins
about 3 1/2 cups dip


  • 1 8 ounce pkg. cream cheese, cut up

  • ½ cup sour cream

  • ½ cup mayonnaise

  • 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz.)

  • 1 tablespoon gluten-free taco seasoning or 2 tsp. chili powder

  • 1 cup canned black beans, rinsed and drained

  • 1 cup frozen corn, thawed

  • 1 4 ounce can diced green chile peppers, drained, or 2 Tbsp. finely chopped pickled jalapeño peppers

  • Assorted dippers


  1. In a medium saucepan stir together cream cheese, sour cream, and mayonnaise. Stir in shredded cheese and taco seasoning.

  2. Cook and stir over medium-low heat until mixture is melted and smooth. Stir in beans, corn, and chile peppers; heat through. Serve with dippers.


If you're not serving this dip immediately (or toting it to a party), transfer to a 1 1/2-qt. slow cooker. Keep warm, covered, on warm or low up to 2 hours, stirring occasionally.

Nutrition Facts (per serving)

182 Calories
16g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 182
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 31mg 10%
Sodium 271mg 12%
Total Carbohydrate 7g 3%
Total Sugars 2g
Protein 4g
Vitamin C 2.9mg 15%
Calcium 86mg 7%
Iron 0.4mg 2%
Potassium 119mg 3%
Folate, total 6.4mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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