Nacho Dip

It's that time of year when you start to get Christmas invitations for house and work parties and you're left to sign up what food you want to bring.  Well, this is an easy and delicious nacho dip that will be a success for that salty craving!


Nacho Dip
Taken from my family recipe book.

Makes 2 pie plates of dip. 


Ingredients:

1 block of cream cheese
1 250 ml tub of sour cream
1 package of taco seasoning mix
Ground beef
Mozza/Cheddar grated cheese
Salsa (heat of choice)
2 tin (or glass) pie plates


Directions:

Preheat oven to 350.
Cook ground beef with taco seasoning as directed on package.
In a large bowl, mix cream cheese and sour cream until smooth.
Divide evenly between two pie plates and spread as a base into each pie plate.
Take salsa and spread over base evenly - about 1 1/2 cups for each pie plate.
Sprinkle cooked ground beef evenly over both plates.
Grate mozza/cheddar mixed cheese over the top.

Place in oven and bake for 15 minutes until cheese is melted.

Serve with your favorite nachos or crackers!

Jerk Chicken Nachos

This dish was first tried at a Pampered Chef party that my friend Melissa and I hosted - which was a huge success! These nachos have been a favorite ever since! Please try these and don't forget to check out the salsa and guacamole recipes on my blog too to go along with this meal if you haven't already :) 

Jerk Chicken Nachos Modified from The Pampered Chef  Ingredients:

6 cups (1.5 L) LIME tortilla chips  1 TBSP olive oil  3 cups (750 mL)  diced or shredded cooked chicken   8 oz (250 g) shredded marble cheese (2 cups/500 mL)   2 tbsp (30 mL) Jamaican Jerk Spice Rub (Pampered Chef), divided   1 small yellow or red bell pepper or combination  1 small tomato   1/4 cup finely chopped red onion 1 lime   2 tbsp (30 mL) snipped fresh cilantro   1/4 cup (50 mL) sour cream Directions: Cook cubed chicken in frying pan with about 1 TBSP  of olive oil.  Add 1 TBSP jerk chicken spice while cooking. Lay out lime tortilla chips on a cookie sheet. Once chicken is cooked, take a slap-chop like device and chop the chicken into small  pieces. In a medium sized bowl, mix chicken and cheese together well. Depending on the size of your cookie sheet - you may want to do one single layer of  toppings or double it up. Layering: Sprinkle chicken/cheese mix over the tortilla chips.   Next, sprinkle chopped fresh cilantro, red pepper, tomato, and red onion. Squeeze the juice from a lime over the nachos. Bake in oven @ 350 for approximately 10 minutes until cheese is melted. For serving - take 1 cup of sour cream and mix with remaining 1 TSBP of jerk chicken spice. This is amazing dipping sauce! If you want, you can also serve with regular sour cream, salsa, and guacamole. I promise you will not be disappointed! Serve with your favorite beverage :)