Chili Nacho Dip

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 71%
  • Fat: 7.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 3.8g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.0mg
  • Sodium: 167mg
  • Calcium: 0.0mg


  • 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


  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.
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