Now that we got Thanksgiving out of the way, we can move on to more important things - FOOTBALL! Tomorrow is the biggest game of the year for Auburn and Alabama. It is the Iron Bowl! Bragging rights are on the line! It should be a really good game.
We are having some people over to watch the game, and I am making several of our favorite Football Friday recipes. I am also serving this Southwestern Black Bean Dip. It only has 5 ingredients and tastes great!
I made this a few weeks ago for a game, and it was a huge hit! It was gone in a flash, and everyone asked for the recipe. This dip can be assembled ahead of time and baked when you are ready to eat. We served it with some tortilla chips, but you could also serve it with some celery or Fritos. YUM!
Southwestern Black Bean Dip
- 1 (8oz) package cream cheese, softened
- 1 package taco seasoning
- 1 (10oz) can diced tomatoes and green chiles, drained
- 1 (15oz) can black beans, rinsed and drained
- 2 cups shredded cheddar cheese
Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
Combine softened cream cheese and taco seasoning. Spread in bottom of prepared pan. Top cream cheese with drained tomatoes and green chiles and black beans. Sprinkle cheese on top.
Bake for 25 to 30 minutes, until warmed through and cheese is melted.