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Pedricktown Football Club Nacho Dip

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Ingredients

Adjust Servings:
8 ounces cream cheese
2 (16 ounce) jars salsa (we prefer hot)
jalapeno pepper, slices ground up (to your liking)
8 ounces monterey jack pepper cheese
1 bag of scoop style nacho chip

Nutritional information

317.7
Calories
224 g
Calories From Fat
24.9 g
Total Fat
15.6 g
Saturated Fat
75.2 mg
Cholesterol
1309.1 mg
Sodium
11.6 g
Carbs
2.6 g
Dietary Fiber
5.3 g
Sugars
14.7 g
Protein
233g
Serving Size

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Pedricktown Football Club Nacho Dip

Features:
    Cuisine:

    The Official Nacho Dip Recipe of the Pedricktown Football Club. We eat this every weekend during the NFL and NCAA football season. Goes very good with football and beer.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Pedricktown Football Club Nacho Dip, The Official Nacho Dip Recipe of the Pedricktown Football Club We eat this every weekend during the NFL and NCAA football season Goes very good with football and beer , The Official Nacho Dip Recipe of the Pedricktown Football Club We eat this every weekend during the NFL and NCAA football season Goes very good with football and beer


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    Steps

    1
    Done

    The First Step Is to Soften the Cream Cheese.

    2
    Done

    Microwave in a Casserole Dish For 45 Seconds.

    3
    Done

    Then Spread Over the Bottom of the Dish.

    4
    Done

    the Second Step Is to Add the Salsa.

    5
    Done

    the Third Step Is to Grind Up the Jalapeno Slices in a Food Processor or Other Suitable Appliance.

    6
    Done

    Then Add Them to the Dish.

    7
    Done

    the Fourth Step Is to Top the Dish With Shredded Pepper Jack Cheese.

    8
    Done

    Finally Bake For 30 Minutes in a F400 Degree Oven.

    9
    Done

    When Done Baking Stir the Ingredients Together, Serve in Individual Bowls.

    10
    Done

    Scoop Out the Dip With Your Nacho Chip, and Enjoy.

    Avatar Of Jackson Rivera

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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