Swiss Chard Tzatziki (Yogurt Dip)

Delicious tzatziki yogurt dip with Swiss chard, mint, olive oil, lemon, and garlic. Great with pita chips!

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4, makes 1 1/4 cups of dip

Ingredients

Tzatziki yogurt dip:

  • 3 to 4 large leaves of Swiss chard, ribs removed
  • 1 cup plain Greek yogurt
  • 1 1/2 Tbsp chopped fresh mint leaves
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon salt
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice

Pita chips:

  • 3 (9-inch diameter) pita breads, cut like a pie into triangles
  • Olive oil for drizzling on to the pita bread

Method

1 Blanch and chop the chard: Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chard leaves. Cook until tender, about 3 minutes.

While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, remove it with a slotted spoon and put into the ice bath to stop the cooking.

When the chard has cooled, remove it from the ice water and bunch it into a ball. Wrap it in a paper towel and squeeze hard to remove excess moisture.

Chop up the chard.

2 Combine tzatziki ingredients: Put the Greek yogurt, chopped chard, chopped mint, garlic, salt, olive oil, lemon zest and lemon juice in a medium bowl. Stir to combine. Chill until ready to use (can make up to 3 days ahead).

3 Toast the pita bread: Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy sheet pan or broiling pan, not a thin 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 under a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.

4 Serve: Drizzle the tzatziki with a little olive oil and serve with toasted pita wedges.

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Comments

  • Kathy

    Makes an excellent vegetable dip as well.

  • Shelley

    Made this today with some beet greens and it was delicious! Even my very picky husband loved it and was shocked when I told him it was made with the beet greens!

  • shannan

    Easy way to derib chard: Grab stem w/ left hand. With right hand loosely grip leaf where it begins on the stem and then briskly pull left hand and right hand apart. You will be left with stem in left and deribbed leaf in right. Unbelievably fast and easy.

    I too put the yogurt in a cheese cloth lined colander.

  • CENK YILDIRIM

    you may make your own yogurt as we do as a Turkish expat living in Ukraine where it is really hard to find ‘real’ yoghurt…
    here is the simple recipe:

    1 liter of whole milk (>2% fat; mostly we prefer 1/2 cow + 1/2 goat or sheep)
    4-5 table spoon of yoghurt. (for the first time, you may use ‘bio’ yoghurts of any brand… and then your own yoghurt)

    Bring milk to boil.
    Keep stirring to avoid scalding.
    Pour the milk into a glass jar or an enamel pot, and put it in a sunny/warm location where it will be warm for 4 hours or so and will not be disturbed/moved..
    In order to make sure it is kept warm, wrap the jar with some scarves
    In a small bowl put 4-5 tbs of yogurt and 5 – 6 Tbs of warm milk and mix them well.
    Pour this over the warm milk, and stir well
    Cover the pot, and make sure the wrap around it is tightly sealed
    After about 4 – 5 hours (depending on the warmth of the environment), check on your yogurt; if it is firm, your yogurt is ready for its next stage; fridge…
    Be sure to refrigeriate the yogurt for at least overnigt. This will help it set and have firm yogurt.
    (I usually try not to touch my yogurt for a full 24 hrs at least)

  • Anna

    You could try using red wine vinegar instead of lemon juice, also try adding some crushed dry mint leaves.

  • 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.

  • 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. :)