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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.
Ingredient list
- 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
Nutrition factsNutrition information
Recipe Tips
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.
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