Description
Switch up your nacho game by adding Greek flavors, like olives, tzatziki sauce, cucumbers and more to the mix.
Ingredients
Units
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For the Tzatziki:
- 1/2 cucumber, peeled, seeds removed, and diced
- 1/2 cup plain Greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Nachos:
- 6 pita bread rounds, split in half and cut into triangles
- 12–15 cherry tomatoes, halved
- 1 cucumber, peeled and cut into 1/2-inch pieces
- 1/3 cup black Greek olives, halved
- 1/3 cup sliced Greek pepperoncini
- 1/4 cup red onion, diced
- 1/2 cup Feta cheese, crumbled
- 2–3 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
Instructions
Prepare Tzatziki Sauce:
- Combine all tzatziki ingredients in a food processor and blend until smooth.
- Taste and adjust seasoning if necessary.
- Refrigerate until ready to use, stirring before serving.
Bake Pita Chips:
- Preheat oven to 350°F (175°C).
- Arrange pita triangles on baking sheets in a single layer.
- Spray lightly with nonstick cooking spray; season with salt and pepper.
- Bake for 3-4 minutes, or until crisp and golden. Remove from oven.
Assemble the Nachos:
- On a large platter, distribute baked pita chips.
- Top chips with cherry tomatoes, cucumber, olives, pepperoncini, red onion, and crumbled Feta.
- Drizzle with prepared tzatziki sauce, reserve some for dipping.
- Garnish with additional Feta and chopped parsley.
Notes
- For crispier chips, bake for an additional 1-2 minutes.
- Tzatziki can be made a day ahead; flavors meld with time.
- If pita bread is stale, increase baking time slightly for extra crispness.
- Prep Time: 20 mins
- Cook Time: 4 mins
- Category: Appetizer
- Method: Oven Baking
- Cuisine: Greek-Inspired