Pulled Pork "Nacho" Dip

6  Ratings
  • 15 min prep
  • 30 min total
  • Makes about 3-1/2 cups or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each


Pulled Pork "Nacho" Dip Recipe

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

Instructions

  • 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.

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Nutrition Information

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

Nutrition per serving:

    • Calories 190 
    • Total fat 8 g
    • Saturated fat 2 g
    • Cholesterol 10 mg
    • Sodium 400 mg
    • Carbohydrate 25 g
    • Dietary fiber 3 g
    • Total sugars 7 g
    •     Includes added sugars 5 g
    • Protein 5 g
    • Vitamin A 2 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

This recipe features:

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