In our household, as in most households, football Sundays are associated with cooking tailgate-style foods.

While we try to change it up from week to week, making chicken wings, jalapeño poppers, cheese dip and other assorted goodies, this spicy bean dip has become a football Sunday staple.

Extremely simple to put together and requiring few ingredients, this hot and savory dip is the fastest way to enjoying a perfect game day.

INGREDIENTS

• 1(16 ounce) container of sour cream or plain Greek yogurt (Being as I work at Chobani, I use Plain Chobani yogurt instead of sour cream)
• 1(16 ounce) can of refried beans
• 1(8 ounce) package of cream cheese
• 1/3 cup or 1 package of taco seasoning
• 3-4 jalapeño peppers
• 2 cups of Mexican blend and/or cheddar cheese

DIRECTIONS

1. Preheat your oven to 350 degrees Fahrenheit
2. Mix all ingredients except for the shredded cheese together in baking dish. (I highly recommend leaving the cream cheese out ahead of time to soften, making it easier to mix).
3. Mix in half of the cheese.
4. Slice your jalapeño peppers and lay the slices on top of the dip.
5. Spread the remaining shredded cheese on top.
6. Bake for about 30 minutes, or until the cheese on top is thoroughly melted.
7. Enjoy with tortilla chips!