Swiss Chard Tzatziki (Yogurt Dip)

Ingredients

Tzatziki Yogurt Dip

  • 3 to 4 large leaves of Swiss chard, ribs removed

  • 1c plain Greek yogurt

  • 1 1/2 T chopped fresh mint leaves

  • 1 garlic clove, finely chopped

  • salt & pepper to taste

  • 1 T extra virgin olive oil

  • 1 t lemon zest

  • 1 T lemon juice

Pita Chips

  • 3 9-inch diameter pita breads, cut like a pie into triangles

  • olive oil for drizzling on the pita bread

Preparation

  1. Dice the stems of the chard and sauté them on medium heat for 5 minutes with olive oil. Chop the leaves of the chard and add to the sauté for 2 more minutes. Remove the leaves onto a paper towel and squeeze the moisture from them.

  2. Combine the tzatziki ingredients: Put the Greek yogurt, chopped chard and stems 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 lay out 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. 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.

RecipesStephanie McDonoughchard