50-Yard Fiesta Dip

Need a quick, delicious, but healthier football food for this weekend? Try out this easy & oh-so-yummy dip! You can serve it with chips, or I cut up whole wheat tortillas into football shapes & baked them w/ a little salt. Either way, you'll see this disappear before you can say "Touchdown!"
50-Yard Fiesta Dip

1 can (15 oz) Black Beans, rinsed and drained
1 can (15 oz) Great Northern Beans or Navy Beans, rinsed and drained
1 can (15 oz) Corn, drained
3/4 c. red salsa, any kind
2 C. shredded cheese (I used Kraft 2% Mexican Blend)
1 jar (16 oz) Pace Tequila Lime Salsa (or salsa verde if you can't find it)
1 package (8 oz) reduced fat cream cheese, softened
1/2 c. light sour cream
Whole Wheat Tortillas & Sea Salt (optional--these are for the "football crisps" or you can just use chips)

Preheat oven to 400 degrees. 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.
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 degree oven for 5 minutes until crispy.
After dip has cooled for 5 minutes and set a little bit, gently spread Pace Tequila Lime Salsa over the top. In a gallon ziploc 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!

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