There's something undeniably fun about food you can eat with your hands. That's certainly true when it comes to this Greek Nachos recipe. Featuring crunchy baked pita chips topped with loads of veggies like cucumbers, sweet bell peppers and cherry tomatoes, as well as salty, briny Kalamata olives and a creamy citrus-spiked Greek yogurt dip, this dish is a delicious combination of different textures and flavors which is reminiscent of traditional nachos yet totally unique.
My kids love nachos and could eat them for days, thus my desire to serve them a version with a healthier twist. That eventually led me to Mediterranean ingredients which are lighter and more nutritious than traditional nachos. If you've never thought about serving nachos as an entree, you may reconsider after trying this Greek Nachos recipe. They are so simple to put together, it's the perfect cooking opportunity for getting your kids involved, but they're also a real show stopper for an adult party.
Grab, gobble, enjoy, oh… and make sure to have plenty of napkins of hand -- you'll need them!
Greek Nachos (serves 4-6)
- 3 handfulls baked pita chips
- 1 small Red Bell Pepper, diced
- 1/2 cup halved cherry tomatoes
- 1/2 cup halved kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 cup plain greek yogurt
- 2 small persian cucumbers, seeded and diced
- 1 tablespoon lemon juice
- 1/4 teaspoon Kosher Salt
1. Place the pita chips on a serving platter.
2. Top with the red bell pepper, tomatoes, olives, and cheese.
3. In a small bowl, stir together the yogurt, cucumbers, lemon juice, and salt. Drizzle all over the nachos.