Wednesday, July 06, 2016

Greek Nachos

I made these great Greek Nachos for the appetizer at my house the other night. The whole theme was greek, so babe marinated and grilled chicken (using this marinade), Cin brought delicious greek salad, and our other pals brought hummus & pita chips. Yah, it was all good.

Here is the original recipe. I didn't make my own pita chips, but I did warm them on the baking sheet so they would make everything get together. And I forgot the cucumbers. Otherwise, there you have it!

INGREDIENTS

  • 6 pitas
  • 4 oz. Greek feta, crumbled
  • 1/2 c. Greek yogurt
  • 1/4 c. extra-virgin olive oil, divided
  • Juice of 1 lemon, divided
  • 2 cucumbers, chopped
  • 1/2 c. chopped kalamata olives
  • 1 pint cherry tomatoes, halved
  • 1/4 c. chopped dill

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool.
  3. Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 c. greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy.
  4. Dollop whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.


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