DAN WHALEN RECIPES

Steps:

• Preheat the broiler to low with a rack about 4 inches from the heat
• Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible
• Sprinkle half of the cheese on the chips, distributing it evenly
• Next, layer on the mortadella, salami, and red pepper
• Top with the remaining cheese
• Broil the nachos on low until the cheese has melted and the chips are starting to brown, 3 to 5 minutes
• (Watch carefully to make sure they don't burn
• ) Remove from the oven
• Meanwhile, combine the lettuce, peperoncini, oil, and vinegar in a large bowl
• Season with the salt and toss to combine
• Top the nachos with the salad
• Serve hot

Steps:

• Mix together the cream cheese, sour cream, mayo, garlic, lemon juice, and salt in a small bowl or food processor
• Set aside
• Wrap the thawed spinach in a paper towel or kitchen towel and squeeze to remove excess moisture
• Preheat the broiler to low with a rack about 4 inches from the heat
• Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible
• Drizzle the cream cheese sauce evenly over the chips
• The sauce will be slightly thick, so a squeeze bottle will help
• Top with the artichoke hearts, followed by the spinach, spreading both as evenly as possible to cover all the chips
• Top with the mozzarella and Parmesan cheeses
• Broil until the cheeses have melted and the chips are starting to brown, 3 to 5 minutes
• (Watch carefully to make sure they don't burn
• )    Remove from the oven and serve hot