Swiss Chard Tzatziki

Photo: Yunhee Kim
Makes about 1 1/4 cups

In an otherwise traditional tzatziki, a Greek dip made with yogurt, Swiss chard stands in for cucumber, adding a wealth of nutrients; whole-wheat pita wedges bring fiber to the hors d'oeuvre.


  • 1 cup green or red Swiss chard, stemmed and finely chopped

  • 1 garlic clove

  • ¼ teaspoon coarse salt

  • 1 cup low-fat Greek yogurt

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • teaspoon cayenne pepper

  • 2 whole-wheat pitas, cut into wedges and toasted


  1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.

  2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges.

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