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January 24, 2018
Food & Drink
Swiss Chard Tzatziki (Yogurt Dip)
Delicious tzatziki yogurt dip with Swiss chard, mint, olive oil, lemon, and garlic. Perfect for veggies or pita chips!
4 (1 1/4 cups)
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, minced
1/4 tbsp salt
1 tbsp extra virgin olive oil
1 tsp lemon zest
1 tbsp lemon juice
3 (9-inch diameter) pita circles, cut like a pie into triangles or fresh veggies
Olive oil for drizzling on the pita bread
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.
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).
Cut the pita bread into triangles and place in one layer on a thick, sturdy baking sheet. 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 and/or fresh vegetables.
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