Swiss Chard Tzatziki (Yogurt Dip)

Tzatziki is a Greek dip made with yogurt, olive oil, garlic, and cucumbers. This version (from Martha Stewart Living) replaces the cucumbers with Swiss chard and is delightful with toasted pita. Dad announced a couple weeks ago that he didn’t like chard (my response – huh? since when?) and then proceeded to eat most of the tzatziki.

Swiss Chard Tzatziki (Yogurt Dip) Recipe

  • Yield: Serves 4.


  • 1 cup finely chopped Swiss chard leaves (ribs removed)
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • A dash of cayenne
  • 3 (9-inch diameter) pita breads, cut like a pie into triangles
  • Olive oil for drizzling on to the pita bread


1 Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.

2 Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.

3 Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.

Serve the tzatziki with the pita wedges.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Recipe adapted from Martha Stewart Living Magazine.

Wikipedia on tzatziki

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 10 Comments

  • James

    for way better results with the yogurt, prepare it the night before. place two paper towells in a collander or strainer, then pour all your yogurt in that. sit it atop a bowl to collect the water, and let it sit in your fridge overnight.

    the result is extremely creamy yogurt and closer to the type they use in the mediterranean. :)

  • Jeff

    So..if we have access…could we use greek yogurt instead?

    Note from Elise: Sure, go for it!

  • Anonymous

    Trader Joe’s or a Middle Eastern grocery would also have the thicker and creamier yogurt.

  • Adrian Seltzer

    The stems are a great vegetable too. Cut into bite sized pieces. Blanche them in the same pot of boiling water after you remove the leaves for the tzatziki (to save energy & water). When ready to serve, saute them in olive oil with 2-4 minced garlic cloves. Sprinkle with salt & pepper. Opt some hot pepper flakes. This is especially pretty if you use rainbow swiss chard.

View More Comments / Leave a Comment