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"6 cups tortilla chips
1 7-oz. container roasted red pepper hummus
1/2 cup dried tomato pesto
1 12-oz. jar marinated artichoke salad, drained and coarsely chopped
4 oz. basil and tomato flavored feta cheese
2 Tbsp. minced shallot
Crushed red pepper
"

"1. Preheat oven to 475 degrees F. Line a 15x10x1-inch baking pan with nonstick foil. Arrange chips on baking pan.

2. Dollop hummus over chips. Top with spoonfuls of pesto and artichoke salad. Sprinkle with cheese, shallot, and red pepper. Bake 6 to 8 minutes or until the cheese is softened.

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