This nacho dip with pulled pork is easy to make for a crowd and even easier for them to enjoy, with big flavor and the perfect amount of crunch thanks to the WHEAT THINS.
Prep Time: 15 min
Total Time: 30 min
Makes about 3-1/2 cups or 28 servings (2 Tbsp. dip and 11 WHEAT THINS per serving)
What You Need
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
- 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.
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 Per Serving: 190 calories, 8g total fat, 2g saturated fat, 10mg cholesterol, 400mg sodium, 25g carbohydrate, 3g dietary fiber, 7g total sugars includes 5g added sugars, 5g protein, 2%DV Vitamin A, 2%DV Vitamin C, 0%DV Vitamin D, 6%DV calcium, 6%DV iron, 4%DV potassium