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.