Super Bowl Dip
- servings: 2
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
|
60 ml Buffalo sauce
|
|
300 g Le Grec Ranch dip
|
|
200 g shredded Tex-Mex cheese
|
|
400 g pulled pork
|
|
100 g pickled onions
|
|
500 g corn tortilla chips
|
PREPARATION
- 1. Preheat the oven to 350°F.
- 2. Submerge the sealed bag of pulled pork in a pot of simmering water for 15 minutes.
- 3. In a bowl, mix the Buffalo sauce, Le Grec Ranch dip, and shredded Tex-Mex cheese until smooth.
- 4. Pour the mixture into an oven-safe dish and spread evenly.
- 5. Bake for 15–20 minutes, until hot and lightly browned on top.
- 6. Remove from the oven.
- 7. Open the bag of pulled pork, drain if necessary, and spread evenly over the hot dip.
- 8. Top with pickled onions.
- 9. Serve immediately with corn tortilla chips.
NOTES
| Imperial | Metric | |
|---|---|---|
| | | 60 ml Buffalo sauce | | |
| | | 300 g Le Grec Ranch dip | | |
| | | 200 g shredded Tex-Mex cheese | | |
| | | 400 g pulled pork | | |
| | | 100 g pickled onions | | |
| | | 500 g corn tortilla chips | | |
PREPARATION
- 1. Preheat the oven to 350°F.
- 2. Submerge the sealed bag of pulled pork in a pot of simmering water for 15 minutes.
- 3. In a bowl, mix the Buffalo sauce, Le Grec Ranch dip, and shredded Tex-Mex cheese until smooth.
- 4. Pour the mixture into an oven-safe dish and spread evenly.
- 5. Bake for 15–20 minutes, until hot and lightly browned on top.
- 6. Remove from the oven.
- 7. Open the bag of pulled pork, drain if necessary, and spread evenly over the hot dip.
- 8. Top with pickled onions.
- 9. Serve immediately with corn tortilla chips.
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
20 min
2
preparation | servings | 
difficulty | 
appreciation
Vote for this Recipe
INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| | | 60 ml Buffalo sauce | | |
| | | 300 g Le Grec Ranch dip | | |
| | | 200 g shredded Tex-Mex cheese | | |
| | | 400 g pulled pork | | |
| | | 100 g pickled onions | | |
| | | 500 g corn tortilla chips | | |
PREPARATION
- 1. Preheat the oven to 350°F.
- 2. Submerge the sealed bag of pulled pork in a pot of simmering water for 15 minutes.
- 3. In a bowl, mix the Buffalo sauce, Le Grec Ranch dip, and shredded Tex-Mex cheese until smooth.
- 4. Pour the mixture into an oven-safe dish and spread evenly.
- 5. Bake for 15–20 minutes, until hot and lightly browned on top.
- 6. Remove from the oven.
- 7. Open the bag of pulled pork, drain if necessary, and spread evenly over the hot dip.
- 8. Top with pickled onions.
- 9. Serve immediately with corn tortilla chips.
NOTES
LEGEND :
preparation | servings
difficulty | appreciation
