Greek Nachos

 

8

whole wheat pita (pocket) breads

Olive oil

Salt

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

2

teaspoons lemon juice

1

tablespoon chopped fresh mint leaves

1 1/2

teaspoons olive oil

1

red bell pepper, chopped

1/4

cup chopped sun-dried tomatoes

1/2

red onion, chopped

1/2

cucumber, chopped

1/2

cup quartered cherry tomatoes

1/2

cup sliced kalamata and/or black olives

1/2

cup crumbled feta cheese (2 oz)

• 1 Heat oven to 400°F. Split each pita bread around edge with knife to make 2 rounds. Cut each round into quarters; place on ungreased cookie sheet. Drizzle with small amount of olive oil; sprinkle with salt. Toss gently to mix.
• 2 Bake 10 to 15 minutes or until pita chips are golden brown and crisp.
• 3 Meanwhile, in small bowl, stir together Mint Sauce ingredients.
• 4 Place desired amount of chips on each serving plate. Top each serving with Mint Sauce and toppings.