Name: Mediterranean Nachos
Ingredients: 1 ⅔ 8.5 Merguez sausage; ½ 2.25 black olives, chopped; ½ 3.6 tomato, chopped; ½ 3.5 banana peppers; ½ 2.6 red onion, diced; ½ 4 Chobani® Nonfat Plain Greek Yogurt; 1 17 lemon juice; 1 ½ 7.3 pita chips; 1 ½ 6 white Cheddar, shredded; ¼ 2.8 feta; ¼ 9 parsley, chopped; 1 3 dill, chopped; 1 12 salt, kosher; ½ 2 black pepper, ground

Merguez, herbs, feta, and creamy yogurt star in this variation of an iconic bar snack.

Merguez sausage

black olives, chopped

tomato, chopped

banana peppers

red onion, diced

Chobani® Nonfat Plain Greek Yogurt

lemon juice

pita chips

white Cheddar, shredded

feta

parsley, chopped

dill, chopped

salt, kosher

black pepper, ground

Heat oven to 350°F. Then remove merguez from sausage casing and place in a skillet on medium-high heat. Cook sausage all the way through while breaking up the sausage into small pieces with a wooden spoon.

In a small bowl, combine black olives, tomatoes, banana peppers, red onions, salt, and black pepper and set aside. In another small bowl whisk lemon juice and yogurt with a pinch of salt and set aside.

On a parchment-lined half sheet tray, spread half of the pita chips followed by half of the merguez and half of the Cheddar. Repeat using the remainder of the chips, sausage, and Cheddar. Bake nachos in the oven for 3-5 minutes, or until cheese is fully melted. Remove from the oven and top with tomato mixture and feta and continue cooking for an additional 1-2 minutes, or until toppings are just warmed through.

Remove nachos from the oven and drizzle with yogurt sauce, and top with parsley and dill. Serve immediately.