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The Best Football Dip Recipe

Golden bubbly football dip with cheese, beans, and corn in skillet.
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This is the ultimate game day dip, combining creamy cheese, savory taco seasoning, black beans, corn, and Rotel for a warm, gooey, and crowd-pleasing appetizer. It’s incredibly easy to make and disappears fast at any gathering. Perfect for dipping chips or fresh veggies.

Ingredients

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  • 2 (8-ounce) blocks full-fat cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 1 (1-ounce) packet taco seasoning
  • 1 (10-ounce) can Rotel tomatoes and green chilies, well-drained
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 3 green onions, thinly sliced (white and green parts separated)
  • For serving: tortilla chips, Fritos, bell pepper strips

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, beat softened cream cheese and sour cream together until smooth.
  3. Mix in the taco seasoning until fully combined.
  4. Fold in the drained Rotel, 1 1/2 cups cheddar cheese, all the Monterey Jack cheese, black beans, corn, and the white parts of the green onions.
  5. Transfer mixture to a 9-inch oven-safe skillet or 2-quart baking dish. Spread evenly.
  6. Sprinkle the remaining 1/2 cup cheddar cheese on top.
  7. Bake for 25-30 minutes, until edges are bubbly and top is golden brown.
  8. Let cool for 5 minutes, then garnish with the green onion tops. Serve warm.

Notes

For a smooth dip, ensure cream cheese is truly at room temperature. Drain Rotel and beans well to prevent a runny dip. Can be assembled a day ahead and baked when ready. For a slow cooker version, cook on LOW for 2-3 hours.

Nutrition

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