Greek Nachos

by Katie Chin, Tastemaker in Residence

Thanks for tuning in to my demo on Tea Drops IG LIVE Today!  I loved appearing with Tea Drops founder Sashee Founder making a “Good Kind of Blues” Tea Cocktail with Blueberry Acai Tea Drops along with two easy appetizers – Greek Nachos and Edamame Hummus!! 

Ingredients

• 6 pitas

• 3 Tablespoons Extra Virgin Olive Oil

• 1/2 cup plain Greek yogurt

• 2 tablespoons finely chopped fresh dill

• Juice of 1 large lemon

• 4 Tablespoons chopped pitted Kalamata olives

• 1 cucumber, peeled, seeded and finely chopped

• 8 grape tomatoes, quartered

• 1/2 small red onion, finely chopped

• Crumbled Feta cheese for topping

Directions

Preheat the oven to 375 degrees F (190 degrees C)

Brush the pitas with the extra virgin olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 8-10 minutes (turning the sheet halfway through cooking).

In a medium bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and stir to combine.

Spoon the yogurt sauce over the pita chips and sprinkle with Feta cheese.   Serve immediately.