Ingredients
2
cups shredded sharp cheddar cheese (8 oz)
1
package (8 oz) cream cheese, softened
1
can (4.5 oz) Old El Paso™ diced green chiles
4
green onions, sliced, white and green parts separated
1
package (16 oz) barbecue pulled pork in sauce, heated as directed on package (1 1/2 cups)
1/4
cup diced dill pickles, patted dry
Tortilla chips, for serving
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
Top dip with pickles and green onion greens; serve with chips.
