Best University Of Arkansas Razorbacks Baked Cheesy Pulled Pork Dip Recipes

UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP

University of Arkansas Razorbacks™ Baked Cheesy Pulled Pork Dip image

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.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 14

Number Of Ingredients 7

Ingredients

2 cups shredded sharp cheddar cheese (8 oz)
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso™ diced 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

Steps:

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

Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1/4 Cup Dip and 1 oz Chips, Sodium 390 mg, Sugar 4 g, TransFat 0 g

LOADED PULLED PORK CUPS

Loaded Pulled Pork Cups image

Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. -Melissa Sperka, Greensboro, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 package (20 ounces) refrigerated shredded hash brown potatoes
3/4 cup shredded Parmesan cheese
2 large egg whites, beaten
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
5 bacon strips, cooked and crumbled
Minced chives

Steps:

Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups., Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions., Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 439mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.