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Chili Nacho Dip

Yield 30 appetizer servings.

Ingredients

  • 1 (7 3/8-ounce) carton chili without beans
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can pinto beans, drained
  • 1 (10-ounce) can tomatoes with green chiles, drained and chopped
  • 1/2 cup minced fresh cilantro
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 cup peeled, diced avocado
  • 1 teaspoon lemon juice
  • 1 (16-ounce) carton sour cream
  • 1 cup seeded, diced tomato
  • 1/2 cup minced green onions
  • 1/2 cup sliced ripe olives

Nutrition Information

  • calories 100
  • caloriesfromfat 71 %
  • fat 7.9 g
  • satfat 3.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.7 g
  • carbohydrate 3.8 g
  • fiber 0.0 g
  • cholesterol 16 mg
  • iron 0.0 mg
  • sodium 167 mg
  • calcium 0.0 mg

How to Make It

  1. Combine chili and tomato paste; stir well. 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.

  2. 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. Serve with tortilla chips.

Light and Luscious