Hot Nacho Dip
Get ready to elevate your next party or game day with this irresistible Hot Nacho Dip—a crowd-pleasing appetizer brimming with bold, Tex-Mex flavors! This creamy, cheesy dip combines layers of luscious cream cheese, tangy sour cream, and a perfect blend of shredded cheddar and pepper jack cheese. Packed with hearty seasoned ground beef (or turkey), black beans, and the zesty kick of diced tomatoes with green chilies, this dip is baked until bubbly and golden, creating an ooey-gooey texture that pairs perfectly with crunchy tortilla chips. Finished with a topping of pickled jalapeños and fresh green onions for added zest, this hot dip is both indulgent and easy to make with just 15 minutes of prep time. Whether you're hosting a party, indulging in comfort food cravings, or looking for the ultimate finger food, this Hot Nacho Dip is a guaranteed hit!
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Recipe Information
Ingredients
- 8 oz Cream cheese
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 cup Pepper jack cheese
- 1 can (10 oz) Canned diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) Canned black beans (rinsed and drained)
- 1 lb Cooked ground beef or ground turkey
- 2 tbsp Taco seasoning
- 0.25 cup Pickled jalapeño slices (optional)
- 2 tbsp Chopped green onions (for garnish)
- as needed for serving Tortilla chips
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized skillet, cook the ground beef or ground turkey over medium heat until fully browned and cooked through. Drain any excess grease.
Stir in the taco seasoning and 2 tablespoons of water. Cook for 1-2 minutes until the seasoning is evenly distributed and the mixture is well combined. Set it aside.
In a large mixing bowl, combine the cream cheese, sour cream, 1 cup of shredded cheddar cheese, and all of the pepper jack cheese. Mix until smooth and creamy.
Fold in the canned diced tomatoes with green chilies, black beans, and the seasoned cooked ground beef. Mix until all the ingredients are evenly distributed.
Transfer the mixture to an oven-safe casserole dish or a deep 9-inch pie dish. Spread it out evenly.
Top the dip with the remaining 1 cup of shredded cheddar cheese and scatter pickled jalapeño slices on top if using.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden on top.
Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions.
Serve hot with tortilla chips, and enjoy!
Nutrition Facts
Calories |
4324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.3 g | 397% | |
| Saturated Fat | 173.7 g | 868% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 9156 mg | 398% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 36.7 g | ||
| Protein | 253.7 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3320 mg | 255% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
