Level of Effort: Easy
Cost of Ingredients: $5.56
Nutrition Info (1/4 of dip): 312 calories, 23.3 g fat, 13.1 g protein, 2.6 g fiber, 13.4 g carbs
One thing I know about final exams is they can be crazy stressful.
I wish I could share the secret to acing them with ease but I’m a virtual cafe owner, not an exam expert (and my university transcript sadly backs that statement up).
What I can offer you is a nacho dip recipe with enough melted cheese to temporarily make you forget about finals. It’s hard to be overly anxious about exams when you’re focused on scooping hot cheesy dip onto a Tortilla chip.
And when you’re done with finals, it also goes well with a brewski and a football game! Cheers!
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Black Bean and Olive Nacho Cheese Dip
Oven baked nacho cheese dip topped with black beans and olives.
MAKES: Enough for 2 to 4 people
Prep Time: 10 minutes Cook Time: 15 Total Time: 25 minutes
- 1 package (8 oz / 250 g) light cream cheese, softened [$2.74]
- 1/2 cup salsa [$0.92]
- 1 cup shredded cheddar cheese [$1.12]
- 1/2 cup canned black beans, drained [$0.23]
- 1/4 cup jarred green olives, sliced [$0.39]
- 1 green onion, chopped (optional) [$0.16]
HOW TO MAKE
- Remove foil wrapper from cream cheese. Place cream cheese on a plate and microwave on HIGH for 20 seconds to soften.
- Mix softened cream cheese and salsa in a bowl.
- Spread cream cheese and salsa mixture in a 9-inch foil plate (or oven safe dish).
- Sprinkle on half the shredded cheese followed by the beans.
- Top with remaining shredded cheese, olives and green onions.
- Bake in a 350 F oven (or toaster oven) until cheese is melted and dip is warmed through (about 10 to 15 minutes).
- Dig-in with tortilla chips!
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Thanks for stopping in at the cafe. Cheers!