Turning Mexican food a little Greek, this nacho dip is great served with homemade pita chips. Prepare as soon as a day ahead for get togethers or for those cheat nights of junk food.
1/2 cup sour cream
1/2 cup Greek yoghurt
1 package taco seasoning mix
20 manzanilla olives
10 grape tomatoes, sliced in half
1/2 cup salsa
1 tsp pickled jalapenos, finely chopped
2 1/2 cups grated cheddar cheese
2 tsp sliced Kalamata olives
1 green onion or shallot, chopped
1 mini yellow pepper, chopped
1 250g package cream cheese (room temperature)
2 tbsp feta cheese
Cube cream cheese. Blend sour cream, yoghurt and cream cheese at low speed until firmly combined. Add seasoning mix and beat at high speed until light and fluffy. Add spread onto serving dish and refrigerate for 10 minutes (or until you have finished chopping/shredding toppings).
Prepare the toppings: slice olives and tomatoes; chop jalapenos, pepper and onion. Remove spread from refrigerator and drop salsa at intervals on top of the spread. Spread out until you have coated the cheese spread. Layer the chopped vegetables followed by the cheddar cheese. Top with sliced Kalamata olives and crumbled feta.
Cover and refrigerate until ready to use. Serves 6-8.