This was the scene on Saturday night as my sisters and I gathered at my house to celebrate Mother’s Day with my mom…
You know what that is? It’s a Nacho Bar.
You know who instigated it? Me.
You know what we did? We ate it all, drank beer, and then went to see a movie.
Now, if this doesn’t sound like the most unconventional, least fluffy Mother’s Day, then I don’t know what will. Anyways, back to this dip… 8 layers of dipping goodness… in individual servings none-the-less! It might look complicated, but it only took me about 30 minutes to prepare. You can vary the level of spiciness to your tastes, opting for a hot salsa vs a medium salsa.
8 Layer Nacho Dip
1 can of refried beans + a sprinkle of cumin + sprinkle of chili powder
1 lb. lean ground chicken
1 container of low fat sour cream
1 pre-made container of medium guacamole
1 small jar of medium salsa
1 cup shredded lettuce
2 medium tomatoes, chopped
1 cup green olives
Handful of fresh cilantro (optional)
1. In a microwave safe bowl, heat beans slightly and stir in cumin and chili powder.
2. Cook lean ground chicken, breaking into small pieces as it cooks. Cool.
3. Start to layer each item into your cups/bowl starting with the beans, followed by the cooked chicken, sour cream, guacamole, salsa, lettuce, tomatoes, olives, and garish with some fresh chopped cilantro.
4. Serve with plain restaurant style nacho chips, or lime flavoured nacho chips for more bite.
What is your favourite quick appetizer recipe?