Number of Servings

Ingredients: Quantity:
Artichoke Hearts (quartered) 20 ea.
Crumbled Feta Cheese 20 oz.
Kalamata Olives (pitted & sliced) 20 oz.
Pita Chips 6 lbs.
Roma Tomatoes (diced) 2.5 lbs.
Spinach Artichoke Dip 5 lbs.

Prep Time: 30 min.     Yields: 20
Desired Yield:

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Mediterranean Nachos

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Instructions:

Pre-preparation:

1. Heat spinach artichoke dip in steamer or water bath for 25-30 min. or until product reaches 145F for 15 seconds (HACCP Critical Control Point) and hold hot (140F or higher) until ready to serve.



Recipe Preparation Method:

1. Portion 6 oz. of pita chips on a platter.

2. Top with 4 oz. of spinach artichoke dip over the pita chips.

3. Top with 2 Tbsp of crumbled feta cheese, 1 oz. of kalamata olives, 1 artichoke hearts (quartered), and 1 Tbsp. of diced roma tomatoes and serve.