Delicious tzatziki yogurt dip with Swiss chard, mint, olive oil, lemon, and garlic.
Great with pita chips!
Do you like tzatziki?
Elise Bauer
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 traditionaltzatziki.
Elise Bauer
In this one we are swapping out the cucumbers for leafy green Swiss chard.
Add the chard leaves.
Cook until tender, about 3 minutes.
Elise Bauer
While the chard is cooking, prepare a bowl with ice water for an ice bath.
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.
Chill until ready to use (can make up to 3 days ahead).
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 inMartha Stewart Living Magazine.
Links:
Wikipedia on tzatziki
