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.

Note:

Light and Luscious

January 1994
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