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Easy Spicy Black Bean Football Dip Casserole: 10-Minute Prep

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This creamy, spicy, cheesy dip-casserole hybrid comes together in just 10 minutes of prep and tastes like it simmered for hours. Perfect for game day, lazy Sundays, or any day that calls for warm, scoopable comfort food.

Ingredients

Scale
  • 1 (15 oz) can black beans, drained and rinsed
  • 8 oz cream cheese, softened
  • 1 cup frozen corn
  • 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel), drained
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 4–5 green onions, sliced (white and light green parts for the dip, dark green tops for garnish)
  • 1 jalapeño, seeded and minced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with non-stick spray or butter.
  2. Prepare your ingredients: drain and rinse the black beans, drain the diced tomatoes with green chiles, shred the cheeses if using blocks, mince the jalapeño (remove seeds for less heat), slice the green onions (separate white/light green from dark green tops), and chop the cilantro.
  3. Make the creamy bean base: In a large mixing bowl, add the softened cream cheese and break it up with a spatula. Add half of the drained black beans (about ¾ cup) and mash them together with the cream cheese using a fork or potato masher until mostly smooth with some bean chunks remaining.
  4. Add the remaining ingredients: To the bowl, add the remaining whole black beans, frozen corn, drained diced tomatoes with green chiles, minced jalapeño, white and light green parts of the green onions, garlic powder, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Add 1 cup of the shredded cheddar cheese and ½ cup of the Monterey Jack cheese.
  5. Mix everything together with a spatula until evenly combined. Taste and adjust salt and pepper if needed.
  6. Transfer the mixture to the prepared casserole dish and spread it evenly.
  7. Top with the remaining cheese: Sprinkle the remaining 1 cup of cheddar and ½ cup of Monterey Jack evenly over the top.
  8. Bake for 20-25 minutes, or until the dip is hot and bubbling around the edges and the cheese on top is melted and lightly golden. For a deeper golden crust, switch the oven to broil for the last 1-2 minutes, watching carefully.
  9. Let the dip rest for 5 minutes after baking. Sprinkle the reserved dark green onion tops and fresh cilantro over the top.
  10. Serve immediately with tortilla chips or desired dippers.

Notes

For a vegan version, use vegan cream cheese and vegan shredded cheese. For a lower-fat option, use Neufchâtel cheese and reduced-fat cheddar and Monterey Jack. To make it less spicy, use mild diced tomatoes without chiles and skip the jalapeño. This dip can be assembled the night before and baked just before serving. Leftovers keep well in the refrigerator for up to 4 days and can be reheated in the oven or microwave.

Nutrition

Keywords: black bean dip, football dip, casserole, game day, spicy, easy, 10-minute prep, vegetarian, gluten-free

Find it online: https://emmastirs.com/easy-spicy-black-bean-football-dip-casserole-10-minute-prep/