It's Football Time in Tennessee

Actually, it's been football time for three weeks now, but you really KNOW it's football season when you break out the tailgate foods and football-shaped crock pots :) We went to a little tailgate party today to watch the Vols play in The Swamp. I made a new dip that I fell in love with and friends raved over, so I thought I'd share the recipe.

Beefy Beany Cheesy Dip

1 lb ground chuck

1 medium onion, chopped

2 (8 oz) pkgs. cream cheese, softened

1 (15.5 oz) can black beans, drained and rinsed

1 (4.5 oz) can chopped green chilies

1 cup sour cream

2 tsp ground cumin

1 tsp chili powder

1/4 tsp salt

1 (8 oz) pkg. shredded Monterey Jack cheese with peppers

1 ( 8 oz) pkg. shredded sharp cheddar cheese, divided

Preheat oven to 350 degrees. Lightly grease a 2 quart baking dish. In a large skillet combine first two ingredients and cook until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chilies. Cook, stirring frequently until combined. Remove from heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack and 1 cup cheddar. Spoon into prepared baking dish. Sprinkle with remaining cheddar cheese. Bake 30 minutes or till hot and bubbly. Serve with Fritos.

I found the recipe on BooMama's Diptacular Post. Seriously, if you ever need a dip recipe, this is THE place to look. There are over 260 dip recipes there!! This one is actually a Paula Deen recipe, so you know it's good!

Here we are ready to cheer on our team!