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Mediterranean Nachos

Mediterranean Nachos

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Appetizer, Snack
  • Method: No-Cook
  • Cuisine: Mediterranean, Vegetarian

Description

Rather than plain hummus and pita chips, step up your appetizer game and make these Mediterranean nachos with garlic-y spinach, tzatziki, olives, feta, and more!


Ingredients

For the Tzatziki:

  • 1 cup shredded cucumber
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh dill
  • 3/4 cup plain yogurt
  • 1/2 lemon, juiced
  • 1/4 teaspoon ground black pepper

For the Garlic Spinach:

  • 1 tablespoon olive oil
  • 1 (4 oz.) container baby spinach
  • 1 clove garlic, minced
  • Dash of sea salt and ground black pepper

To Serve:

  • 1 (7 oz.) bag plain pita chips
  • 1 (10 oz) container Sabra roasted garlic hummus
  • 12 jarred roasted red peppers, chopped
  • 1012 cherry tomatoes, quartered
  • 1/2 English cucumber, sliced and quartered
  • 1 oz. crumbled feta cheese
  • 810 pitted kalamata olives, halved
  • Chopped parsley, to garnish

Instructions

For the Tzatziki:

  1. Add the shredded cucumber to a colander and sprinkle with salt. Toss to coat. Set aside for 5 minutes. Then, gently squeeze the cucumber to remove some of the excess liquid.
  2. Transfer cucumber to a small bowl and stir in the garlic, yogurt, pepper, and lemon juice. Stir well to combine.

For the Garlic Spinach:

  1. Add olive oil to a non-stick skillet and turn on medium-high heat. Let it heat up for 1 minute then add the spinach. Cook for 1-2 minutes until it starts to wilt, then add the garlic, salt, and pepper. Cook for another 1-2 minutes until spinach is completely wilted. Turn off heat and set aside.

For the Nachos:

  1. Spread pita chips onto a large platter or baking pan. (I used a cookie sheet.) Top with spinach, tzatziki, hummus, red peppers, tomatoes, cucumber, feta, olives, and parsley.
  2. Serve!

Notes

To make these vegan, leave off the feta and use a plain non-dairy yogurt in the tzatziki!