Kale & Artichoke–Dipped Nachos
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Active Time
30 minutes
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Total Time
45 minutes
A hearty nacho with a healthful twist. Never before have nachos been so packed full of fresh vegetables. You still get the satisfying comfort of melted cheese on salty tortilla chips, but there’s a freshness here that is incredibly satisfying.
Ingredients
8–10 people as an appetizer
For the dip:
For the nachos:
Step 1
Preheat oven to 425°.
Step 2
In a medium bowl, add the kale, artichoke hearts, scallions, Hellmann’s® Roasted Garlic Mayonnaise, Gruyère, and salt, then stir well to combine.
Step 3
Layer half the chips on a 9x13-inch baking dish and top with half the kale and artichoke dip. Repeat with remaining chips and dip.
Step 4
Bake for 15 minutes until melted, bubbly, and golden in parts.
Step 5
Top with the cherry tomatoes, radishes, red onions, cilantro, and pickled jalapeños; finish with a generous sprinkle of flake salt.
Sponsored by Hellmann's®, Created by Ashley Rodriguez ofNot Without Salt
