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Pulled Pork "Nacho" Dip

What's an easier party appetizer than traditional nachos? Nacho toppings layered in a skillet, hot and ready for dipping with WHEAT THINS.

Prep time

15 min

Total time

30 min

Servings

Makes about 3-1/2 cups or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

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    Ingredients
    • 1 container (16 oz.) pulled pork with barbecue sauce
    • 1 cup shredded Colby and Monterey Jack cheeses, divided
    • 1 small tomato, chopped
    • 1/2 cup sliced small dill pickles
    • 3 green onions, chopped
    • 1/2 cup light sour cream
    •  WHEAT THINS Big Snacks
Preparation
  • Heat oven to 350°F.
  • Combine meat and 3/4 cup cheese; spread onto bottom of cast-iron skillet sprayed with cooking spray.
  • Bake 10 to 15 min. or until heated through.
  • Top with tomatoes, pickles, onions, remaining cheese and sour cream.
  • Serve with WHEAT THINS for dipping.

Recipe Tips

Make it SpecialInsert a few WHEAT THINS into the hot dip before serving with additional WHEAT THINS.

SubstituteServe with WHEAT THINS Original Snacks instead of the WHEAT THINS Big Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS Original Snacks each.

320834
Calories 190
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 400mg
Total Carbohydrate 25g
Dietary Fiber 3g
Total Sugars 7g
     Includes 5g Added Sugars
Protein 5g
Vitamin A 2% DV
Vitamin C 2% DV
Calcium 6% DV
Iron 6% DV
Potassium 4% DV
Vitamin D 0% DV

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