Picnic Nacho Dip
"This recipe is great when you crave the taste of nachos, but don't have access to a heat source. Great for picnics, camping, and tailgating. Quick and easy to put together."
photo by teresas
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 1 (16 ounce) jar mild salsa
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (4 ounce) can chopped green chilies
- 1 (3 7/8 ounce) can sliced ripe olives
- 2 tablespoons chopped fresh cilantro
- tortilla chips
directions
- In a medium bowl, combine all ingredients except tortilla chips.
- Cover and refrigerate for several hours for flavors to blend.
- Serve with tortilla chips for dipping.
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Reviews
-
This is awesome! I took it to a backyard bbq and it was gone in no time. In fact DH said please make it again, so there's another batch blending in the refrigerator. I served it with the scoop tortilla chips and used medium salsa. I normally would use the hot except not knowing how others would care for the heat I took it down a notch. In fact I liked the flavor so much I'm sticking with the medium from now on. This is so easy and quick to prepare that's it going to be on my "bring" again list for future parties. Not sure if I was suppose to or not but I did drain the olives. Thanks for posting. :) I'm surprised this hasn't received more reviews. -
So easy and a huge hit! My friends attacked this after a day on the river. I'll be bringing this to a lot of picnics.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
