Mediterranean Nachos

Artichokes, roasted red pepper, and feta cheese put a Mediterranean spin on standard nachos. It's an easy appetizer that always disappears quickly.

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  • 6 cups tortilla chips
  • 1 7 ounce container roasted red pepper hummus
  • 1/2 cup dried tomato pesto
  • 1 12 ounce jar marinated artichoke salad, drained and coarsely chopped
  • 4 ounces basil and tomato flavored feta cheese
  • 2 tablespoons minced shallot
  • Crushed red pepper
Preheat oven to 475 degrees F. Line a 15x10x1-inch baking pan with nonstick foil. Arrange chips on baking pan.
Dollop hummus over chips. Top with spoonfuls of pesto and artichoke salad. Sprinkle with cheese, shallot, and red pepper. Bake 6 to 8 minutes or until the cheese is softened.

nutrition information

Per Serving: cal. (kcal) 371, Fat, total (g) 25, chol. (mg) 18, sat. fat (g) 5, carb. (g) 34, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 3, pro. (g) 8, vit. A (IU) 292, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 866, Potassium (mg) 199, calcium (mg) 182, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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