Thursday, March 25, 2010

Hot Nacho Dip

Since I'm a bit stressed about my interview tomorrow, I wanted to make something easy for dinner tonight. I had some leftover homemade chili in the freezer and some baked tortilla I opted for nacho dip night!

Take an oven safe dish and layer a can of fat free refried beans in the bottom evenly. If you have chili or taco meat leftover in the freezer, layer that on next. If not, the beans are great on their own. Like 'em spicy? Add some salsa or hot sauce in on top of that. Like olives? Add some on top!  Have some jarred nacho cheese in the fridge? Add a layer of that on too. Then top with some shredded cheese & bake at 400 degrees for about 20 minutes.

While it was baking I made some guacamole & shredded some lettuce. Dice some tomatoes or use store bought pico de gallo for the top too. I like to put my sour cream in a ziplock bag & cut off the corner so I can pipe it on in fun MR. NACHO! hahaha! 

Here is the recipe for the guacamole!
2 large avocados

juice of 1 lime (or lemon/lime juice)

1 clove garlic (minced finely)

1 tomato, seeded/drained & diced finely

about 3 tbsp of finely diced red onion (if you dig onions, of course)

Just dice the avocados in their shells (cut in half, twist and "karate chop" the pit with a knife & twist it out) then squeeze them into a medium bowl. Add the garlic & lime/lemon juice + mash up a bit with a fork. Add the onion, tomato & season with salt/pepper to your taste.

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