It’s one of my favorite dips, and perfect with pita bread or veggies. This version is a slight departure from the traditional tzatziki. In this one we are swapping out the cucumbers for leafy green Swiss chard. It’s a great way to put leafy greens to work (could use beet greens or spinach as well), and it tastes great! (Can’t stop eating great) I’ve also added some fresh chopped mint, lemon juice and lemon zest. Enjoy!
3 to 4 large leaves 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 the pita bread
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. 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. Links: Wikipedia on tzatziki
