Chili Nacho Dip

Gluten Free
Health score
3%
Chili Nacho Dip
45 min.
30
97kcal

Suggestions


Get ready to spice up your next gathering with a mouthwatering Chili Nacho Dip that’s sure to impress your guests! This gluten-free delight is the perfect addition to any occasion, whether it's a casual game day, a festive celebration, or a cozy movie night with friends. With its creamy layers, zesty flavor, and delicious crunch from tortilla chips, this dip is an irresistible treat that will keep everyone coming back for more.

Imagine a hearty blend of pinto beans, zesty tomatoes with green chiles, and rich chili without beans all baked to perfection. First, it’s spread with a generous layer of gooey cheddar cheese that melts beautifully in the oven. Once it's out, a cool layer of sour cream and a vibrant avocado mix topped with fresh diced tomatoes, green onions, and olives adds a refreshing touch. Each bite is a burst of flavor that balances creaminess with just the right amount of heat.

What’s more, this dip is not just delicious but also easy to make, ready in just 45 minutes to serve up to 30 people, making it an excellent crowd-pleaser. So grab your tortilla chips and get ready for a flavor-packed experience that embraces the essence of snacking at its finest. Dive into the rich and satisfying world of Chili Nacho Dip and make your next event unforgettable!

Ingredients

  • cup avocado diced peeled
  • 15 ounce pinto beans drained canned
  • 10 ounce canned tomatoes with green chiles, drained and chopped canned
  • 7.4 ounce carton chili without beans 
  • 16 ounce carton cream sour
  • 0.5 cup cilantro leaves fresh minced
  • 0.5 cup green onions minced
  • teaspoon juice of lemon 
  • 0.5 cup olives ripe sliced
  • ounces cheddar cheese shredded
  • cup tomatoes diced seeded
  • tablespoons tomato paste 

Equipment

  • oven

Directions

  1. Combine chili and tomato paste; stir well.
  2. Add beans, chopped tomato with green chiles, and cilantro; stir well.
  3. Spread chili mixture in a 10-inch quiche dish; top with cheese.
  4. Bake, uncovered, at 375 for 15 minutes or until cheese melts and mixture is thoroughly heated.
  5. Combine avocado and lemon juice; toss gently to coat.
  6. Spread sour cream over melted cheese. Top with avocado mixture, diced tomato, green onions, and olives.
  7. Serve with tortilla chips.

Nutrition Facts

Calories97kcal
Protein14.78%
Fat64.52%
Carbs20.7%

Properties

Glycemic Index
9.9
Glycemic Load
1.1
Inflammation Score
-3
Nutrition Score
4.0421738870766%

Flavonoids

Cyanidin
0.02mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.01mg
Hesperetin
0.02mg
Naringenin
0.04mg
Luteolin
0.01mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:97.31kcal
4.87%
Fat:7.2g
11.08%
Saturated Fat:3.31g
20.7%
Carbohydrates:5.2g
1.73%
Net Carbohydrates:3.77g
1.37%
Sugar:1.53g
1.7%
Cholesterol:17.94mg
5.98%
Sodium:177.75mg
7.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.71g
7.42%
Calcium:84.72mg
8.47%
Phosphorus:73.07mg
7.31%
Vitamin K:7.23µg
6.89%
Vitamin A:298.67IU
5.97%
Fiber:1.43g
5.72%
Manganese:0.1mg
5.19%
Vitamin B2:0.08mg
4.98%
Selenium:3.32µg
4.74%
Potassium:158.37mg
4.52%
Vitamin E:0.63mg
4.21%
Copper:0.08mg
3.98%
Zinc:0.57mg
3.78%
Vitamin C:3.09mg
3.75%
Magnesium:14.62mg
3.65%
Folate:13.94µg
3.48%
Iron:0.61mg
3.37%
Vitamin B6:0.07mg
3.32%
Vitamin B12:0.18µg
3.05%
Vitamin B5:0.22mg
2.17%
Vitamin B3:0.42mg
2.12%
Vitamin B1:0.03mg
1.95%
Source:My Recipes