Ooey Gooey
For as long as I could say the words, “more cheese, please” I have loved LOVED nachos. Just thinking about their ooey gooey goodness, spicy personality, and crunchy texture make my heart sing (and my mouth water)!

This weekend, I put a new spin on an old favorite and made a new favorite: Greek Nachos.

Greek Nachos?
“Wha?” you say. Yes, you read right: GREEK Nachos. I had the idea a couple of weeks ago when I was trying to come up with something different for an appetizer. At first, I thought I was a genius. I mean, who thinks of doing Greek-style nachos? Unfortunately, typing “Greek Nachos” into the Google search box, I quickly discovered  that there are a lot of geniuses out there. That being said, I added a few things to said genius. So, without further adieu, here are MY Greek Nachos.

Ingredients
1 Bag Pita Chips sprinkled with Sea Salt
Hummus (I prefer Trader Joes Triple-layered hummus)
10 Grape Tomatoes (the sweetness of the grape tomatoes play nicely with the tang of the other ingredients) Diced
1 Cucumber Diced
1/2 Red Onion Diced
12 Sliced Pitted Kalamata Olives
1 Container Crumbled Feta Cheese
5 Marinated Artichoke Hearts Diced
1/2 Jar Marinated Roasted Red Peppers Diced
Salt & Pepper
Tstaziki (optional)

Preheat the oven to 425 degrees

Preparation
In a medium pyrex or roasting pan, spread out the pita chips. Dollop the hummus in spoonfuls onto the chips. Dice the tomatoes, artichokes and red peppers and layer on top of the hummus. Sprinkle the container of crumbled feta over the entire dish. Add the diced red onion and sliced Kalamata olives. Dice the cucumber and set aside.

Put the pan on the center rack and bake for 10-12 minutes or until the feta starts to melt. Pull the pan from the oven and sprinkle the diced cucumber on top. Add salt & pepper to taste.

Now hurry and go get your mojito (mint, commonly used in Greek dishes, goes great with this app) or whatever it is you’ll be washing these down with quickly, because everyone and their brother will want to start this pita party as soon as you get back. Opa!