Hollys Nacho Dip Recipes

ZESTY NACHO DIP

Zesty Nacho Dip image

To increase this hearty dip's zip, use another can of chilies and Mexican-style stewed tomatoes and processed cheese. You could also keep it warm in a slow cooker or fondue pot. It's tasty served over a baked potato, too. Denise Hill - Ottawa Lake, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 cups.

Number Of Ingredients 7

Ingredients

2 pounds ground beef
2 pounds process cheese Velveeta, cubed
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cans (4 ounces each) chopped green chiles
3 teaspoons chili powder
3 teaspoons Worcestershire sauce
Tortilla chips

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.

Nutrition Facts : Calories 144 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 436mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 10g protein.

LAYERED NACHO BAKE

Layered Nacho Bake image

A crowd pleasing combo of hot dip with fresh chopped toppings. The hit of a party or just cut recipe down to suit your needs.

Provided by Holly J Chadwick

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h10m

Yield 20

Number Of Ingredients 14

Ingredients

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
2 cups shredded Cheddar cheese
1 (15 ounce) jar salsa
1 (12 ounce) bag tortilla chips
¼ cup chopped iceberg lettuce
1 chopped green onions
1 tablespoon diced tomatoes
1 tablespoon shredded Cheddar cheese
¼ cup diced avocado
1 tablespoon sour cream
1 tablespoon taco sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 21.7 g, Cholesterol 30.4 mg, Fat 11.8 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 554.1 mg, Sugar 1.6 g

ABSOLUTELY THE BEST NACHO DIP EVER

Absolutely the Best Nacho Dip Ever image

This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.

Provided by JEFF MOORE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 2h20m

Yield 64

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup sour cream
½ cup mayonnaise
¼ cup cocktail sauce
1 cup mild salsa
¾ cup diced green onion
¾ cup diced red bell pepper
¾ cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Steps:

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 1.2 g, Cholesterol 9 mg, Fat 4.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.5 g

HOLLY'S NACHO DIP

Holly's Nacho Dip image

This is a layered dip that is colorful and delicious! I take it to parties and potlucks and people always ask for the recipe. I often make it with low fat dairy ingredients and serve it with multi-grain chips. Combine that with the fibre and nutritional benefits of the beans and greens and you have a healthy alternative to regular potato chips and dip.

Provided by Holly in Manhattan

Categories Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 (19 ounce) can white kidney beans, drained and rinsed
1 cup sour cream
2 tablespoons taco seasoning (try low sodium, its just as good!)
1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!)
1 (7 ounce) can green chilies
3 large avocados
2 tablespoons lime juice
1 -2 teaspoon minced garlic
1/4 cup minced red onion
2 teaspoons taco seasoning
salt and pepper
1 cup sour cream
1 (8 ounce) package cream cheese (8 oz/250 g, at room temperature)
2 cups southwestern style salsa (the corn & black beans make it yummy)
2 cups shredded sharp cheddar cheese
1 1/2 cups shredded lettuce
1/3 cup minced red bell pepper
1/4 cup chopped green onion

Steps:

Bottom Layer:.
Place beans, sour cream and taco seasoning in the bowl of a small food processor and puree until smooth.
Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
Second Layer:.
Place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth. Set aside.
Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher.
Add pureed peas and all remaining ingredients and mix well.
Spread carefully and evenly over bean layer. Cover and refrigerate while you make third layer.
Third Layer:.
In a medium bowl, stir together sour cream and cream cheese until well blended.
Spread cream cheese mixture evenly over guacamole.
Fourth Layer:.
Spread salsa over cream cheese layer.
Fifth Layer:.
Sprinkle grated cheddar evenly over salsa.
Top with chopped lettuce, followed by red pepper, and green onions.
Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
Serve with nacho chips and enjoy!

Nutrition Facts : Calories 389.6, Fat 30.1, SaturatedFat 14.5, Cholesterol 57.4, Sodium 605.8, Carbohydrate 21.1, Fiber 7.7, Sugar 4.7, Protein 12.7

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