Blogging Marathon# 59: Week 1/ Day 1
Theme: Bring on the Nachos
Dish: Greek Nachos with Tzatziki Sauce
I skipped the feta cheese since I didn’t have it on hand, but I don’t think I missed it much. Also since my husband does not eat yogurt, I gave him just the chips with veggies (like you see in the above 2 pics). But I found other recipes for Greek Nachos that have hummus and tahini sauce toppings, so the next time I’ll make that version for him.
Recipe adapted from here:
Greek Nachos with Tzatziki Sauce
- 4 Wholewheat Pita Breads or Regular
- 2 tbsps Olive oil
- cup Greek Yogurt ⅓
- cup Sour Cream ⅓
- 2 tbsps Dill Fresh
- 1 ~ 2 tbsps Lemon juice
- 1 clove Garlic , finely minced
- 3 tbsps Black Olives , chopped
- 1 cup Chickpeas Cooked (rinsed & drained if using canned beans)
- 1 Cucumber Medium , finely diced
- 1 Tomato Medium , finely chopped
- 1 Red Onion Small , finely chopped
- To taste Salt Pepper &
- Feta Cheese As needed (optional)
- Make Pita Chips: Preheat oven to 400°F. Brush the pitas with olive oil and cut into 6 wedges. Place them in a single on the baking sheet, sprinkle with salt and bake for 10~13 minutes or until they are crispy and crunchy. Turn the sheet halfway through baking for even cooking. Let cool and keep ready. These can be stored in an airtight container for later use as well.
- Make Tzatziki sauce: In a bowl, combine Greek yogurt, dill, lemon juice, garlic, salt and pepper. Mix well.
- To make Greek Nachos: Arrange pita chips on serving plate, top with chickpeas, cucumber, tomato, red onion and black olives.
- Spoon the tzatziki sauce over the pita chips and sprinkle with feta cheese (if using) and serve immediately.