Greek-style nachos
As much as we love munching on a plate of nachos, we don’t much like all the calories and salt that go with it. So to make our nachos healthier but no less delicious we like to give them a Greek twist, and substitute traditional, fresh, Greek ingredients for the usual less healthy ingredients.
To lower the calorie content, we use feta and Greek yogurt in the creamy whip instead of using cheddar cheese and sour cream. Feta is stronger and saltier in flavor so you don’t need much, and the thick Greek yogurt adds extra creaminess without all the calories of sour cream. Using baked pita wedges instead of fried corn chips also saves calories.
The feta and Greek yogurt whip also has a secret ingredient — white beans. This not only helps add a creamy texture, but it also provides extra protein and fiber. We also make a fresh salsa instead of using jarred salsa to further reduce the amount of salt and sugar. The juicy tomato, cucumber and red onion salsa is accentuated by the authentic Greek taste of Kalamata olives, oregano and fresh flat-leaf parsley.
3 tablespoons extra virgin olive oil
½ cup plain Greek yogurt
4 oz (115g) feta cheese — crumbled
¼ cup canned cannellini beans — rinsed and drained
2 teaspoons lemon juice
1 garlic clove — roughly chopped
2 tomatoes — diced
½ cup peeled, deseeded and diced cucumber
¼ red onion — finely diced
8 Kalamata olives — quartered
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon fresh ground black pepper
