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Chili Nacho Dip Recipe
|Chili without beans||7 3⁄8 Ounce (1 Carton)|
|Tomato paste||2 Tablespoon|
|Canned pinto beans||15 Ounce, drained|
|Canned tomatoes with green chilies||1 Can (10 oz), drained and chopped|
|Minced fresh cilantro||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Peeled diced avocado||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Sour cream||16 Ounce (1 Carton)|
|Seeded diced tomato||1 Cup (16 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2942 Calories from Fat 1848
% Daily Value*
Total Fat 219 g337.3%
Saturated Fat 110.9 g554.3%
Trans Fat 0 g
Cholesterol 514.3 mg
Sodium 6268.4 mg261.2%
Total Carbohydrates 154 g51.4%
Dietary Fiber 48.7 g194.7%
Sugars 37.6 g
Protein 102 g205%
Vitamin A 243.8% Vitamin C 168.8%
Calcium 270.2% Iron 295.1%
*Based on a 2000 Calorie diet
Add beans, chopped tomato with green chiles, and cilantro; stir well.
Spread chili mixture in a 10-inch quiche dish; top with cheese.
Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
Combine avocado and lemon juice; toss gently to coat.
Spread sour cream over melted cheese.
Top with avocado mixture, diced tomato, green onions, and olives.