Nacho Dip
Recipe: #1621
October 29, 2011
Categories: Appetizers, Mexican, Baby Shower, Birthday, Fathers Day, Game/Sports Day July 4th, Mothers Day, New Years, Potluck, Vegetarian, more
"This is such an easy recipe, it usually dissappears in no time."
Ingredients
Nutritional
- Serving Size: 1 (89.3 g)
- Calories 148
- Total Fat - 9.3 g
- Saturated Fat - 4.7 g
- Cholesterol - 21.4 mg
- Sodium - 264.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.4 g
- Sugars - 2 g
- Protein - 7.1 g
- Calcium - 161.4 mg
- Iron - 0.5 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix sour cream, mayonnaise and spices together.
Step 2
Stir in cheese and chillies.
Step 3
Refrigerate a few hours before serving.
Step 4
Serve with nacho chips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use freshly shredded cheddar cheese for the best flavor.
- If you want a spicier dip, add in some additional chili powder or cayenne pepper.
- Substitute Greek yogurt for the sour cream for a healthier version. The benefit of this substitution is that it adds a boost of protein and reduces the amount of fat in the recipe.
- Substitute diced jalapenos for the green chillies for an added kick. The benefit of this substitution is that it adds a spicy flavor to the dip that the green chillies may not provide.
Southwestern Nacho Dip Mix 1/2 cup salsa, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika into the sour cream mixture. Omit the green chillies. Stir in 1/2 cup black beans, 1/2 cup corn, 1/4 cup diced red onion, and 1/4 cup diced red bell pepper. Refrigerate a few hours before serving. Serve with nacho chips.
Mexican Street Corn Nacho Dip Mix 1/2 cup salsa, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika into the sour cream mixture. Omit the green chillies. Stir in 1/2 cup cooked corn, 1/4 cup crumbled Cotija cheese, 1/4 cup diced red onion, and 1/4 cup chopped cilantro. Refrigerate a few hours before serving. Serve with nacho chips and a sprinkle of chili powder.
Mexican Street Corn: Mexican Street Corn is a delicious, creamy and spicy side dish that pairs perfectly with Nacho Dip. It's made with grilled corn, mayonnaise, chili powder, lime juice, and Cotija cheese, and is sure to add some extra flavor to your dip!
Chile-Lime Baked Sweet Potatoes: Chile-Lime Baked Sweet Potatoes are a delicious and healthy side dish that pairs perfectly with Mexican Street Corn. They are made with sweet potatoes, olive oil, chili powder, lime juice, and cilantro, and are sure to add a bit of zest and sweetness to your dish. The combination of the two dishes is sure to be a hit!
FAQ
Q: How long should I refrigerate the dip?
A: Refrigerate the dip for a few hours before serving to allow the flavors to blend.
Q: How much dip should I make?
A: It depends on how many people you are serving. A good rule of thumb is to make 1/4 cup of dip per person.
1 Reviews
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Fun facts:
Fun Fact 1: Nachos were first created in 1943 by Ignacio "Nacho" Anaya at a restaurant in Piedras Negras, Mexico. The dish was named after him and was an instant hit!
Fun Fact 2: Nacho dip has become a popular dish in the United States, especially for sporting events. It is often served with chips and other snacks and has become an American staple.