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Tzatziki Dip (Yogurt Dip)


This traditional Greek recipe is usually made with cucumbers. In this version, we replace the cucumbers with Swiss Chard for a different twist on this classic.

1 Cup Swiss Chard Leaves, Finely Chopped (Ribs Removed) 1 Clove Garlic

1⁄4 Teaspoon Sea Salt 1 Cup Plain Yogurt

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Lemon Juice, Freshly Squeezed Dash of Cayenne Pepper

Bring a 1-2 quart saucepan, half filled with water, to a boil. Add the chopped swiss chard leaves and cook until tender, about 2-5 minutes. While the chard is cooking, prepare a bowl with water and ice for an ice bath. When the chard is cooked, strain with a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside. Using a mortar and pestle, grind the garlic and salt into a paste. In a medium sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside. Serve with raw vegetables.


Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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