Pulled Pork "Nacho" Dip

What's an easier party appetizer than traditional nachos? Nacho toppings layered in a skillet, hot and ready for dipping with WHEAT THINS.

Prep time:

0 min

Total time:

0 min

Servings:

Makes about 3-1/2 cups or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Ingredient list

1 container (16 oz.) pulled pork with barbecue sauce
1 cup shredded Colby and Monterey Jack cheeses, divided
1 small tomato, chopped
½ cup sliced small dill pickles
3 green onions, chopped
½ cup light sour cream
WHEAT THINS Big Snacks

Directions

Heat oven to 350°F.

Combine meat and 3/4 cup cheese; spread onto bottom of cast-iron skillet sprayed with cooking spray.

Bake 10 to 15 min. or until heated through.

Top with tomatoes, pickles, onions, remaining cheese and sour cream.

Serve with WHEAT THINS for dipping.

Recipe Tips

Make it Special
Insert a few WHEAT THINS into the hot dip before serving with additional WHEAT THINS.
Substitute
Serve with WHEAT THINS Original Snacks instead of the WHEAT THINS Big Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS Original Snacks each.

Nutrition factsNutrition information

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