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Pulled Pork "Nacho" Dip

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A2 %DV
Vitamin C2 %DV
Calcium6 %DV
Iron6 %DV
Potassium4 %DV
Vitamin D0 %DV

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