1. Preheat oven to 350°. On rimmed baking pan, evenly spread chips; sprinkle with cheese. Bake 5 minutes or until cheese begins to brown.
2. Transfer hummus to small zip-top plastic bag; snip bottom corner with kitchen scissors. In small bowl, stir yogurt and dill; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors.
3. Drizzle chips with hummus. Top with lettuce, tomatoes, cucumber, pepperoncini, onion and olives; drizzle with yogurt mixture.
- 14 g Total Fat
- 4 g Saturated Fat
- 17 mg Cholesterol
- 744 mg Sodium
- 32 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 10 g Protein
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Nutritional Information
- 14 g Total Fat
- 4 g Saturated Fat
- 17 mg Cholesterol
- 744 mg Sodium
- 32 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 10 g Protein
Directions
1. Preheat oven to 350°. On rimmed baking pan, evenly spread chips; sprinkle with cheese. Bake 5 minutes or until cheese begins to brown.
2. Transfer hummus to small zip-top plastic bag; snip bottom corner with kitchen scissors. In small bowl, stir yogurt and dill; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors.
3. Drizzle chips with hummus. Top with lettuce, tomatoes, cucumber, pepperoncini, onion and olives; drizzle with yogurt mixture.