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Ultimate Five-Layer Football Dip: Best Easy Game Day Recipe

five-layer football dip - featured image

A hearty, five-layer dip featuring seasoned ground beef, refried beans, sour cream, salsa, and cheese. Perfect for game days, potlucks, or cozy nights in, this crowd-pleaser is easy to make and brings people together.

Ingredients

Scale
  • 1 can (16 oz) refried beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
  • 1 small yellow onion, finely diced
  • 1 packet (1 oz) taco seasoning
  • 1 cup (240g) sour cream, room temperature
  • 1 cup (100g) shredded cheddar cheese, divided
  • 1 cup (240g) salsa
  • 2 tablespoons sliced jalapeños (optional)
  • 4 stalks green onions, thinly sliced
  • 2 tablespoons chopped cilantro
  • Splash of water (for beef)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix refried beans with cumin and garlic powder. Spread evenly into the bottom of a 9×13 inch baking dish.
  3. In a large skillet over medium-high heat, brown ground beef with diced onion until beef is no longer pink and onion is soft (8-10 minutes). Drain fat thoroughly.
  4. Stir taco seasoning and a splash of water into the beef. Simmer for 2 minutes to thicken.
  5. Spread the beef mixture evenly over the bean layer, pressing down slightly.
  6. In a separate bowl, mix sour cream with half of the shredded cheddar cheese. Spread this layer over the beef.
  7. Spoon salsa over the sour cream layer. Sprinkle sliced jalapeños on top if using.
  8. Sprinkle the remaining shredded cheddar cheese over the salsa layer.
  9. Bake for 20-25 minutes, or until cheese is melted and bubbly and edges are hot.
  10. Remove from oven and let cool for 5 minutes. Garnish with green onions and cilantro.
  11. Serve warm with tortilla chips.

Notes

Ensure ground beef is drained well to prevent a soggy dip. Let sour cream come to room temperature before mixing to avoid clumping. Can be assembled up to the cheese layer and refrigerated for up to 24 hours; add 10 minutes to baking time if cooking from cold.

Nutrition

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