Greek Salad Nachos
Prep: 10 minutes • Bake: 5 minutes
Serves: 6
1bag (7.33 ounces) plain pita chips
1/2cup crumbled feta cheese
3/4cup Garden Fresh Gourmet® Hummus
1/4cup Chobani® Non-Fat Plain Greek Yogurt
1tablespoon chopped fresh dill
2cups shredded romaine lettuce
2Roma tomatoes, chopped
1/2English cucumber, chopped
1/4cup drained sliced DeLallo® Pepperoncini
1/4cup chopped red onion
2tablespoons sliced Pearls® Kalamata Olives
1/2cup crumbled feta cheese
3/4cup Garden Fresh Gourmet® Hummus
1/4cup Chobani® Non-Fat Plain Greek Yogurt
1tablespoon chopped fresh dill
2cups shredded romaine lettuce
2Roma tomatoes, chopped
1/2English cucumber, chopped
1/4cup drained sliced DeLallo® Pepperoncini
1/4cup chopped red onion
2tablespoons sliced Pearls® Kalamata Olives
1.Preheat oven to 350°. On rimmed baking pan, evenly spread chips; sprinkle with cheese. Bake 5 minutes or until cheese begins to brown.
2.Transfer hummus to small zip-top plastic bag. In small bowl, stir yogurt and dill; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors.
3.Drizzle chips with hummus. Top with lettuce, tomatoes, cucumber, pepperoncini, onion and olives; drizzle with yogurt mixture.
Approximate nutritional values per serving:
288 Calories, 14g Fat (4g Saturated), 17mg Cholesterol,
744mg Sodium, 32g Carbohydrates, 1g Fiber, 10g Protein