Name: Swiss Chard Tzatziki (Yogurt Dip)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Tzatziki yogurt dip: -; 3 to 4 large leaves of Swiss chard, ribs removed -; 1 cup plain Greek yogurt -; 1 1/2 tablespoons fresh mint leaves, chopped -; 1 clove garlic, finely chopped -; 1/4 teaspoon salt -; 1 tablespoon extra virgin olive oil -; 1 teaspoon lemon zest -; 1 tablespoon 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Swiss Chard Tzatziki (Yogurt Dip)

1. Tzatziki yogurt dip: -

2. 3 to 4 large leaves of Swiss chard, ribs removed -

3. 1 cup plain Greek yogurt -

4. 1 1/2 tablespoons fresh mint leaves, chopped -

5. 1 clove garlic, finely chopped -

6. 1/4 teaspoon salt -

7. 1 tablespoon extra virgin olive oil -

8. 1 teaspoon lemon zest -

9. 1 tablespoon lemon juice -

10. Pita chips: -

11. 3 (9-inch diameter) pita breads, cut like a pie into triangles -

12. Olive oil for drizzling on to the pita bread -

How to cook deliciously - Swiss Chard Tzatziki (Yogurt Dip)

1. Stage

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. Stage

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. Stage

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. Stage

Serve: Drizzle the tzatziki with a little olive oil and serve with toasted pita wedges. Recipe inspired by one in Martha Stewart Living Magazine . Links: Wikipedia on tzatziki