Irresistible Football Dip for Your Game-Day Gatherings

This Football Dip is a crowd-pleasing, creamy, and cheesy delight perfect for game-day gatherings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 pound Ground Beef Consider using ground turkey or sausage for a lighter or spicier option.
8 ounces Cream Cheese Remember to soften it for easy mixing.
1 cup Salsa Choose mild or spicy salsa based on preference, or add jalapeños for extra heat.
1 packet Taco Seasoning Use store-bought or whip up a homemade version.
2 cups Shredded Cheddar Cheese Try substituting with Monterey Jack cheese or a blend of cheeses for variety.

For Serving

1 bag Tortilla Chips Perfect for dipping.
1 bag Crunchy Fritos Ideal for those who love a salty, crispy alternative.
2 cups Veggie Sticks Pairs deliciously with the dip.

Equipment

Oven
Large skillet
Baking Dish
Wooden Spoon

Method

Step-by-Step Instructions for 5-Ingredient Football Dip

Preheat your oven to 350°F (175°C). Gather all your ingredients for easy preparation.
In a large skillet, cook 1 pound of ground beef over medium heat for about 7-10 minutes, breaking it into smaller pieces. Drain excess fat.
Stir in taco seasoning and salsa, simmer for about 3-5 minutes until bubbling.
Spread softened cream cheese evenly in a small baking dish. Spoon the beef mixture over it.
Sprinkle shredded cheddar cheese on top.
Bake in the oven for 25 minutes until cheese is bubbling and golden.
Remove from oven and serve warm with tortilla chips, Fritos, or veggie sticks.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Ensure cream cheese is softened before mixing to prevent lumps. Store any leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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