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 time15 min
Total time30min
ServingsMakes about 3-1/2 cups or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
Ingredients
- 1 container (16 oz.) pulled pork with barbecue sauce
- 1 cup shredded Colby and Monterey Jack cheeses, divided
- 1 small tomato, chopped
- ½ cup sliced small dill pickles
- 3 green onions, chopped
- ½ 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 Special
Insert a few WHEAT THINS into the hot dip before serving with additional WHEAT THINS. - Substitute
Serve 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 InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Total fat 8g | |
| Saturated fat 2g | |
| Trans fat 0g | |
| Cholesterol 10mg | |
| Sodium 400mg | |
| Carbohydrate 25g | |
| Dietary fiber 3g | |
| Total sugars 7g | |
| Added sugars 5g | |
| Protein 5g | |
| Vitamin A | 2 %DV |
| Vitamin C | 2 %DV |
| Calcium | 6 %DV |
| Iron | 6 %DV |
| Potassium | 4 %DV |
| Vitamin D | 0 %DV |
