How to Make a Wicked Nacho Dip
Who doesn’t love a rich, cheesy, gooey, piping hot dip? I know we do! What we don’t like though is the unnecessary calories and fat that generally comes with these types of dips. Well we’ve got an equally delicious lightened up version for you. We’ve substituted ground meat for leaner ground chicken, added some black beans for extra fibre and flavour and eliminated high fat extras, such as sour cream, without sacrificing flavour. Ground chicken breast is readily available at most grocery stores and is great alternative to ground beef.
To make, cook up your ground chicken, garlic, cumin, chilli powder and oregano until the chicken in cooked through, about 10 minutes, remembering to break up the chicken as you go. Add half the salsa and the black beans and stir until well-combined. Spread the meat mixture over the bottom of a casserole dish and layer the remaining ingredients with a final topper of cheese. Heat in a 375ºF oven, until the cheese is nice and melted, about 25-30 minutes.
The recipes is very flexible as well, so try adding sliced black olives, lettuce, avocado and diced sweet red peppers without significantly affecting the calorie count. It’s also a great dish to make-ahead and pop in the oven with company arrives.
Serve with your favourite nacho chips!