Vegetable Tree With Nacho Cheese Dip Food

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VEGETABLE TREE WITH NACHO CHEESE DIP



Vegetable Tree with Nacho Cheese Dip image

Why serve plain veggies and dip when you can easily create a colorful, edible evergreen!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 6

1 loaf (16 oz) mild Mexican prepared cheese product with jalapeño peppers, cubed
1 1/2 cups ready-to-eat baby-cut carrots
1 1/2 cups celery sticks
1 cup fresh broccoli or cauliflower florets
1 large red, green and/or yellow bell pepper, cut into strips
1 small jicama (about 1 lb), cut into sticks

Steps:

  • In medium microwavable bowl, microwave cheese product cubes on High 3 to 4 minutes, stirring once halfway through cooking, until melted. Pour into serving bowl.
  • To serve, arrange vegetables on serving platter; serve with warm cheese dip.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 30 mg, Fiber 3 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

NACHO CHEESE DIP



Nacho Cheese Dip image

With jobs, school and sport activities, evening is our time for family fun. We munch on this zippy dip while visiting or watching a movie. -Dawn Taylor, Milton, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 6

1/4 pound bulk spicy pork or Mexican-style sausage
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 pound American cheese, cubed
3/4 cup salsa
Tortilla chips or raw vegetables

Steps:

  • In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 1-2 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 1-2 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.

Nutrition Facts : Calories 75 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

AARON'S FAMOUS VEGETARIAN NACHOS



Aaron's Famous Vegetarian Nachos image

This plate of nachos is very satisfying and craveable. I can eat them once a week. You can add whatever toppings you like, but this is our favorite. Also good topped with sliced pepperoncini or diced jalapeno.

Provided by Andrea Parker

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 23m

Yield 4

Number Of Ingredients 8

2 (15 ounce) cans fat-free refried beans
1 (7.75 ounce) can jalapeno salsa (such as El Pato®)
1 (12 ounce) bag tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1 green bell pepper, chopped
1 onion, chopped
1 (8 ounce) package shredded lettuce
1 (4 ounce) can sliced black olives

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil.
  • Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
  • Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top.
  • Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

Nutrition Facts : Calories 882.3 calories, Carbohydrate 99.5 g, Cholesterol 60.8 mg, Fat 41.3 g, Fiber 18.2 g, Protein 31.2 g, SaturatedFat 13 g, Sodium 2279 mg, Sugar 7.2 g

VEGGIE NACHOS



Veggie Nachos image

A vegetarian Mexican dish for everybody.

Provided by ChefGirl B ME

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 (12 ounce) bag round tortilla chips
1 ⅓ tablespoons vegetable oil
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped green onions
1 cup chopped tomato
½ cup frozen corn
1 pinch chili powder
1 pinch onion powder
1 pinch garlic salt
8 ounces nacho cheese, or to taste
2 jalapeno peppers, chopped

Steps:

  • Place tortilla chips on a large serving plate.
  • Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
  • Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 47.2 g, Cholesterol 3 mg, Fat 20.8 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 624 mg, Sugar 3.9 g

NACHO CHEESE DIP



Nacho Cheese Dip image

This is a great recipe that is alot like that dip you get in jars. It is much cheaper and doesn't use velveeta.

Provided by Oster71

Categories     Cheese

Time 10m

Yield 2 cups

Number Of Ingredients 6

1 (10 ounce) can condensed cheddar cheese soup
1/2 cup parmesan cheese
1 cup shredded cheddar cheese
1 (3 ounce) can green chilies
1/4 teaspoon Tabasco sauce
1/4 teaspoon garlic salt

Steps:

  • Melt over low heat until all melted.
  • Serve with nacho chips.

Nutrition Facts : Calories 524.2, Fat 37.5, SaturatedFat 23.6, Cholesterol 113.9, Sodium 1799.1, Carbohydrate 17.4, Fiber 1.8, Sugar 3.6, Protein 30.5

VEGETABLE NACHOS



Vegetable Nachos image

Make and share this Vegetable Nachos recipe from Food.com.

Provided by Sharon123

Categories     Southwestern U.S.

Time 20m

Yield 26 apppetizers

Number Of Ingredients 11

1 cup diced tomatoes
1/4 cup diced green pepper
2 tablespoons chopped ripe olives
2 tablespoons chopped green chilies
2 teaspoons white vinegar
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground pepper
corn tortilla chips
1/4 cup shredded low-fat sharp cheddar cheese (1 ounce)
9 6-inch corn tortillas
cold water

Steps:

  • Combine first 8 ingredients.
  • Spoon 2 tsp.
  • vegetable mixture on each tortilla chip; divide cheese evenly among chips.
  • Broil 6 inches from heat 1 minute or until cheese melts.
  • Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
  • Dip tortillas in water; drain on paper towels.
  • Place rounds in a single layer on an ungreased baking sheet.
  • Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
  • Remove from oven, and let cool.
  • Yield: 26 nacho chips.

Nutrition Facts : Calories 19, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 14.8, Carbohydrate 3.4, Fiber 0.6, Sugar 0.3, Protein 0.7

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