Active Time

　　30 minutes

　　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:

1 bunch Tuscan kale, stemmed and thinly sliced

　　1 12-ounce jar marinated artichoke hearts, drained and roughly chopped

　　3 scallions, thinly sliced

　　1 cup Hellmann’s® Roasted Garlic Mayonnaise

　　1¾ cup grated aged Gruyère cheese, packed

　　1 teaspoon kosher salt

　　

For the nachos:

8 ounces seedy multigrain tortilla chips

　　10 ounces quartered cherry tomatoes

　　3 radishes, thinly sliced

　　¼ cup finely diced red onions

　　½ cup chopped cilantro

　　½ cup pickled jalapeños

　　Flake salt, to finish

　　

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.

　　Cooks' Note

　　Sponsored by Hellmann's®, Created by Ashley Rodriguez of Not Without Salt