Mediterranean Nachos

This was actually put together by my sister’s boyfriend, but I helped in the brainstorming process. It started out as a way to clear out some leftovers and turned out really yummy!

Mediterranean Nachos

Tortilla chips

2 cups artichoke cheese dip OR 1 cup artichoke hearts and 1 cup cheese (parmesan, mozzarella, or feta)

1 can garbanzo beans or 1 cup hummus

small bunch basil

1/2 red onion, chopped

1 tomato (or more if you like)

1/2 pound (or more) of shrimp

10 or more whole garlic cloves (unpeeled)

Handful of kalamata olives (split)

The amounts listed above are vague estimates, it really depends how much toppings you like on your nachos and how many people you need to feed.

Pre-heat oven to 400. Place tortilla chips on a cookie sheet. Blend garbanzo beans in a blender or food processor with basil and spoon over chips, or if you are using hummus, spoon hummus over chips. Sprinkle onion, shrimp, and garlic over all (leave casings on garlic to achieve roasted garlic flavor). Spoon artichoke dip over all, or if using hearts and cheese, spread these over all. Sprinkle with olives, tomato, and remaining basil. Place in oven for 20 minutes or until cheese is melty, shrimp is pink, and ingredients are heating through.

Substitutions: chicken for shrimp, parsley for basil, white or great northern beans for garbanzos, any olives you like for kalamata, pita chips for tortilla chips, chopped garlic for roasted…

Additions: spinach, extra cheese, bell pepper, red chili flakes, capers…

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