I am so ready for game day. I can already hear my brothers arguing about College Football, the latest NFL game or which team is gonna win the NBA championship this year. We are HUGGGGGE sports fans around these parts. Nothing spells game day more than this warm corn black bean and salsa dip. I mean what could be better than hot bubbly gooey slightly spicy dip? Nothing I say! It doesn’t get better than this.
There is only one thing that is better than the actual game. The food. I’m a big sports food fan. That’s how I roll. Sorry not sorry.
I love everything about game day munchings. Everything is cheesier. And spicier. Just all around good!
My brother calls this a hail mary dip. It has everything in it that is necessary in life: cheese, salsa, cream cheese and corn. You know 2/3 rd cheese is my kinda ratio. So this is my ultimate game day hack using up my Old el Paso pantry staples from walmart.
Make this ASAP and enjoy!
Ann
Ingredients
- 1 Can Corn Drained
- 1 Can Black bean Drained and rinsed
- 1 Jalapeno Chopped
- 8 oz Cream cheese Shoftened
- 4 oz Medium salsa
- 2 Tablespoon Cilantro Chopped
- 3 Cloves Garlic Minced
- 1 Small Onion Chopped
- 1/4 cup Greek yogurt or Sour cream
- 2 teaspoon Taco Seasoning (Old El Paso)
- 4 oz Extra sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees.In a large bowl combined 10 ingredients and combine together. Place the mixture in a oven safe dish. Cover with shredded cheese and bake for 20 to 25 minutes, until bubbly and golden. Remove from the oven and allow 5 minutes to cool down. Turn off the oven and place the smashed taco shells on a baking sheet, place in the oven. Allow 5 minutes. Serve warm with smashed chips.