Do you remember Green Goddess salad dressing. Well, if you grew up in the '70'sIt was the best thing going. We used it everything, from salads, dips and even a spread for our sub sandwiches!   According to, Green Goddess goes back to the '20's and was invented in a San Francisco hotel. It's a little like today's Ranch dressing, only green!

Anyway, I saw this recipe for nachos that called for Green Goddess dressing and it instantly caught my attention. I want to thank contributor Rebecca Orchan upfront for this recipe. I'm looking forward to trying it out!

January's Green Goddess Nachos

1 Tbsp butter

1 Tbsp olive oil

2 shallots, diced

3 serrano peppers, seeded and diced

3-4 garlic cloves, minced

1 bunch Tuscan kale, shredded

5 oz. fresh spinach, roughly chopped

1 8.5oz. can artichoke hearts, drained and chopped (squeeze as much liquid out of them as possible)

Juice of 1 lemon

1/4 cup white wine

8 oz. Monterey Jack, grated

3 green onions, thinly sliced

1 9 oz. bag tortilla chips

 Preheat the oven to 375 degrees.

Melt the butter and olive oil over medium-high heat until foam subsides, and cook the shallots with a pinch of salt until they are soft and translucent, about 5 minutes. Add the serrano peppers and garlic, and cook until fragrant -- about 3 minutes more.

Add the kale to the pan and sauté for a few minutes, until it releases some its moisture and the pan gets dry again. Add the spinach and do the same. Deglaze (I'll have to look this one up!) with the lemon juice and wine, and let simmer until the liquid has evaporated. Fold in the artichokes and turn off the heat.

Arrange half the chips on a small sheet pan, top with half the cheese and half the greens. Layer the second half of the chips on top, then the rest of the cheese and the rest of the greens.

Bake until cheese is melted and bubbling, 10-15 minutes. Top with sliced green onions and Green Goddess dressing.