50-Yard Fiesta Dip

Packed with plenty of protein and a bit of spicy punch, you'll see this dip disappear before you can say "Touchdown!" MORE+ LESS-

By Mandy Heaston

January 26, 2011

can (15 oz) black beans, rinsed and drained

can (15 oz) great northern beans or navy beans, rinsed and drained

can (15 oz) corn, drained

3/4

cup red salsa, any kind

cup shredded cheese

jar (16 oz) salsa verde

package (8 oz) reduced fat cream cheese, softened

1/2

cup light sour cream

Whole wheat tortillas & Sea Salt (optional--these are for the "football crisps" or you can just use chips)

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1

Preheat oven to 400°F. Mix black beans, great northern beans, corn, red salsa, and shredded cheese in a large bowl. Spread in a 9 x 13 pan sprayed with cooking spray. Bake at 400 degrees for 15 minutes until warm and bubbly. Remove from oven and let set for 5 minutes.
2

While dip is baking, place a stack of tortillas on a cutting board and cut out football shapes. Spread on a greased cookie sheet and spray tops with cooking spray. Sprinkle sea salt on top. Bake in a 400°F. degree oven for 5 minutes until crispy.
3

After dip has cooled for 5 minutes and set a little bit, gently spread salsa over the top. In a gallon freezer baggie, mix cream cheese and sour cream. Snip an end off the bag and pipe on yard lines and hash marks. If the mixture is too thick to pipe out, add a little more sour cream. Hike!