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Cheesy Nachos with Dips
Sharing platters are a great way to feed people at a get together with friends or family and are perfect for a night in.
These nachos do just that, a mixture of corn chips, melting cheese and Jalapenos, plus our own homemade dips make them really more-ish!
Ingredients
dip 1
- 2 handfuls of baby spinach
- ½ a jar of grilled artichokes, drained
- 1 tbsp of cream cheese
dip 2
- ½ tin of kidney beans, drained
- ½ jar of roasted red pepper, drained
- 1 tsp smoked paprika
- handful of parmesan, grated
- squeeze of lemon
- packet of plain nachos
- wedge of Monterey jack or cheddar cheese, grated
- 1 small jar of jalapeño peppers, drained and sliced
Recipe
preheat the oven to 180°C.
blitz the kidney beans, peppers, paprika, parmesan, lemon and seasoning to a beany paste.
put the washed spinach in a hot dry pan and cook until just wilted, then squeeze out any excess water.
blitz the artichokes and spinach together with the cream cheese until a puree.
taste and adjust the seasoning (salty and pepper) and perhaps add a squeeze of lemon juice.
scatter nachos over an ovenproof baking tray and sprinkle with cheese.
bung into the oven until melted and gooey.
splodge the dips onto the nachos and scatter with a few drained jalapeños.
share immediately with friends.
enough for 4
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