Pulled Pork "Nacho" Dip

This nacho dip with pulled pork is easy to make for a crowd and even easier for them to enjoy, with big flavor and the perfect amount of crunch thanks to the WHEAT THINS.

Prep Time: 15 min
Total Time: 30 min
Makes about 3-1/2 cups or 28 servings (2 Tbsp. dip and 11 WHEAT THINS per serving)

What You Need

1 container (16 oz.) pulled pork with barbecue sauce
1 cup shredded Colby and Monterey Jack cheeses, divided
1 small tomato, chopped
1/2 cup sliced small dill pickles
3 green onions, chopped
1/2 cup light sour cream
WHEAT THINS Big Snacks

Make It

1. Heat oven to 350°F.
2. Combine meat and 3/4 cup cheese; spread onto bottom of cast-iron skillet sprayed with cooking spray.
3. Bake 10 to 15 min. or until heated through.
4. Top with tomatoes, pickles, onions, remaining cheese and sour cream.
5. Serve with WHEAT THINS for dipping.

Tips

Make it Special: Insert a few WHEAT THINS into the hot dip before serving with additional WHEAT THINS.

Substitute: Serve with WHEAT THINS Original Snacks instead of the WHEAT THINS Big Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS Original Snacks each.

Nutrition Information Per Serving: 190 calories, 8g total fat, 2g saturated fat, 10mg cholesterol, 400mg sodium, 25g carbohydrate, 3g dietary fiber, 7g total sugars includes 5g added sugars, 5g protein, 2%DV Vitamin A, 2%DV Vitamin C, 0%DV Vitamin D, 6%DV calcium, 6%DV iron, 4%DV potassium