Nachos Supremo & Hot Cheesy Salsa Dip

28 min
8 servings
$1.90/serving

Pub nights need nachos, and these are our cheesy-good greatest. Word to the wise: dive in with fresh Epicure Guacamole and Salsa too.

Ingredients

NACHOS

1 bag (11 oz/340 g) tortilla chips

1 large bell pepper, diced

2 tomatoes, diced

3 green onions, sliced

1 cup sliced black olives, optional

2 cups grated low-fat cheese, your choice

HOT CHEESY SALSA DIP

1 pkg (8 oz/250 g) cream cheese, cubed

1 cupPoco Picante Salsa, prepared

Preparation

Preheat oven to 350° F (175° C).
Arrange chips on parchment-lined Sheet Pan.
Sprinkle with pepper, tomato, onion, and olives. Top with cheese.
Bake until cheese is melted, approximately 10 minutes.
While nachos bake, in a heat-safe serving bowl, combine cream cheese and Salsa.
Heat in microwave until cheese is melted and dip is heated through, approximately 2–3 minutes. Dish up side by side – all hot and cheesy and excellent!

Nutritional Information

Per serving: Calories 380, Fat 23 g (Saturated 9 g, Trans 0.3 g), Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 33 g (Fibre 4 g, Sugars 4 g), Protein 12 g.

Shop This Recipe

Poco Picante Salsa Mix

Sheet Pan