I think it’s fair to say that (almost) everyone loves nachos. A staple at parties, most tend to lean toward the southwest in their flavor profiles – cheese, spicy meats, peppers, and salsa. This summer, we wanted to come up with a twist on the classic. Something a little lighter, with fresh, bright flavors but still a great party food that is easily assembled for even the most spontaneous of gatherings. Enter: Greek Nachos with Tzatziki.Starting with a fresh tzatziki dip made of made with greek yogurt, fresh cucumber and lots of dill, the rest of the platter is really up to you! We loved ours with pita chips, pitted kalamata olives, seeded and thinly sliced cucumbers, quick pickled red onions, capers, and mounds of fresh feta (a non-negotiable in my mind).
To keep things light(er) in both taste and calories, we used greek yogurt. You can use a fat free version if you want, but it really is worth the small splurge to go for the full fat. Fresh dill is rounded out with minced garlic, kosher salt, and finely chopped cucumber. It is really important to salt the cucumbers and let them drain or you’ll wind up with a watery, soup-like mess instead of a dip. This dip is definitely better after some time in the fridge to really meld the flavors, so plan to make it a little ahead of time if you can. The tzatziki recipe makes enough for the nachos and some crudités the next day so don’t worry if you don’t go through it all! It’s also delicious just served simple pita chips if you’re not into nachos.
Greek Nachos with Tzatziki
For the Nachos:
- Pita Chips We like Stacy's
- 1 medium cucumber seeded and thinly sliced
- 1 red onion thinly sliced
- 1 pint cherry tomatos sliced in half
- 2-3 Tablespoons of capers drained
- 1/2 cup pitted kalamata olives
- 1/2 cup feta cheese crumbled
For the Tzatziki:
- 1 medium cucumber chopped
- 1 Tablespoon salt
- 2 ½ Tablespoons lemon juice
- 2 garlic cloves roughly chopped
- 1 Tablespoon olive oil
- 1 ½ Tablespoons fresh dill chopped
- 1 ½ cups greek yogurt
- ½ teaspoon salt or add to taste
- 1 teaspoon white wine vinegar
For the Tzatziki:
Roughly chop the cucumber, toss with kosher salt and set aside for 20 minutes to draw out the extra water.
Wring out the cucumber with a towel and when the excess moisture is removed, place the cucumber in the bowl of a food processor.
Add the remaining ingredients to the food processor and pulse until mostly smooth.
Adjust the salt to taste.
Assemble the nachos:
On a large platter, layer the ingredients over pita chips.
Serve with fresh tzatziki