50-Yard Fiesta Dip

  • Prep 20 min
  • Total 45 min
  • Servings 0


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
cup red salsa, any kind
cup shredded cheese
jar (16 oz) salsa verde
package (8 oz) reduced fat cream cheese, softened
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!



Nutrition Information

No nutrition information available for this recipe

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