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University of Arkansas Razorbacks™ Baked Cheesy Pulled Pork Dip

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By Betty Crocker Kitchens
Updated Sep 30, 2020
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Cheer on the Razorbacks with pride with this cheesy barbecue dip as part of your tailgate spread. Once you taste it, you’ll be doing the “Woo Pig Sooie” with the rest of the family.

University of Arkansas Razorbacks™ Baked Cheesy Pulled Pork Dip

  • Prep Time 10 min
  • Total 40 min
  • Servings 14
  • Ingredients 7
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Ingredients

  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1 package (8 oz) cream cheese, softened
  • 1 can (4 oz) Old El Paso™ Chopped 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
  • Step 
    3
    Top dip with pickles and green onion greens; serve with chips.

Nutrition

330 Calories
20g Total Fat
11g Protein
25g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1/4 Cup Dip and 1 oz Chips
Calories
330
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
390mg
16%
Potassium
180mg
5%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
8%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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