Do you like tzatziki? That wonderful Greek dip traditionally made with yogurt, olive oil, garlic and cucumbers?
It's one of my favorite dips, and perfect with pita bread or veggies.
This version is a slight departure from the traditional tzatziki. In this one we are swapping out the cucumbers for leafy green Swiss chard.
It's a great way to put leafy greens to work (could use beet greens or spinach as well), and it tastes great! (Can't stop eating great)
I've also added some fresh chopped mint, lemon juice and lemon zest. Enjoy!
Swiss Chard Tzatziki (Yogurt Dip)
- 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
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.
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).
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.
Drizzle the tzatziki with a little olive oil and serve with toasted pita wedges.
Recipe inspired by one in Martha Stewart Living Magazine.