Chili Nacho Dip

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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,

Oxmoor House

January 1994
My Notes

Only you will be able to view, print, and edit this note.

Add Note