Ranch Nachos #RSC

• 1 (2 ounce) envelope Hidden Valley Original Ranch Dips Mix
• 2 cups Greek yogurt
• 1 lb ground pork
• 1 tablespoon olive oil
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 cup shallot, sliced
• 1 (4 1/2 ounce) canchopped mild green chilies or 1 (4 1/2 ounce) can jalapenos
• 8 ounces frozen chopped spinach, thawed, squeezed dry
• 1 12 cups parmesan cheese
• 4 -6 cups tortilla chips
• Pam cooking spray

1. Mix Hidden Valley Ranch Dip Mix with Greek Yogurt and Refrigerate.
2. Saute in large frying pan, pork, olive oil, shallots, salt and pepper until pork is no longer pink.
3. Add green chilies, prepared spinach.
4. Mix in dip mixture.
5. Preheat oven 450*.
6. Spread tortilla chips on ovenproof platter or pan.
7. Cover chips with pork vegetable ranch dip mixture.
8. Sprinkle parmesan cheese over the top.
9. Bake until slightly brown and bubblely.

mix, greek yogurt, ground pork, olive oil, salt, pepper, shallot, green chilies, parmesan cheese, tortilla chips, spray

Taken from www.food.com/recipe/ranch-nachos-rsc-494077 (may not work)