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Down-Home Layered Dip

Start with ready-to-heat barbeque shredded meat to make a quick and easy down-home dip that's sure to become a family favorite!

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 (32) 8 Reviews
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  • Prep Time 5 min
  • Total Time 8 min
  • Servings 16

1
tub (18 ounces) barbecue shredded pork or chicken
1/2
cup Green Giant™ canned whole kernel corn
1/2
cup Progresso™ black beans, drained, rinsed (from 15- or 19-oz can)
1
cup shredded Cheddar cheese (4 ounces)
1
medium tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Layer pork, corn and beans on large microwavable plate. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot.
  • 2 Sprinkle with cheese. Top with remaining ingredients.

EXPERT TIPS

Expert Tips

Tortilla chips in any color make great dippers, and extra-thick chips assure this hearty dip travels easily from table to tummy.

Before layering the dip on your serving plate, place it in your microwave and close the door to make sure it fits. Not sure if it's microwavable? Fill a glass measuring cup with room-temperature water, place it on the plate and microwave the plate and water for 1 minute. If the water gets warm and the plate stays cool, the plate can be used in the microwave.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
25 mg
25 %;
Sodium
190 mg
190 %;
Total Carbohydrate
6 g
6 %
(Dietary Fiber
1 g
1 %
),
Protein
9 g
9 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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