Directions:
- Mix Hidden Valley Ranch Dip Mix with Greek Yogurt and Refrigerate.
- Saute in large frying pan, pork, olive oil, shallots, salt and pepper until pork is no longer pink.
- Add green chilies, prepared spinach.
- Mix in dip mixture.
- Preheat oven 450*.
- Spread tortilla chips on ovenproof platter or pan.
- Cover chips with pork vegetable ranch dip mixture.
- Sprinkle parmesan cheese over the top.
- Bake until slightly brown and bubblely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1716.58 Kcal (7187 kJ) | ||
| Calories from fat | 968.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.62g | 166% | |
|---|---|---|---|
| Cholesterol | 83.64mg | 28% | |
| Sodium | 2142.74mg | 89% | |
| Potassium | 1045.67mg | 22% | |
| Total Carbs | 144.89g | 48% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 11.93g | 48% | |
| Protein | 44.3g | 89% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 3.4mg | 19% | |
| Calcium | 799.1mg | 80% | |
| Amount Per 100 g | |||
| Calories | 368.2 Kcal (1542 kJ) | ||
| Calories from fat | 207.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.08g | 166% | |
|---|---|---|---|
| Cholesterol | 17.94mg | 28% | |
| Sodium | 459.61mg | 89% | |
| Potassium | 224.29mg | 22% | |
| Total Carbs | 31.08g | 48% | |
| Sugars | 1.6g | 30% | |
| Dietary Fiber | 2.56g | 48% | |
| Protein | 9.5g | 89% | |
| Vitamin C | 3.4mg | 26% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.7mg | 19% | |
| Calcium | 171.4mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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