Swiss Chard Tzatziki

Swiss Chard Tzatziki with Toasted Pita Wedges

Author to this tasty appetizer is unknown to me as I found it online when I was searching for Swiss Chard recipes.

I am in full swing of plantings Posh gardens this year. Prior to starting, I was pleasantly surprised to see my entire patch of Swiss Chards that I planted last year has returned at a robust rate! The Chards were a succession planting in the same bed as the garlic which I harvested earlier last summer. I must have missed some of the garlic as I also have it come up as well!

At first, I thought great I won’t have to replant the Swiss Chards this year, but as Spring moved from April to May, I am noticing many of the Chard are starting to bolt. So, I’ve decided I will dig them up and follow my original planting plan for Spring 2026. However, not until I’ve enjoyed some of this surprise bounty! That then leads me to this recipe. Our friends Roger and Laurie invited Andy and I to a pond pool party this evening. When deciding what to bring to the gathering, I knew I wanted to prepare something that related to our garden. I opted for this tasty and incredibly easy hors d’oeuvre.  So, without further ado, I present to you Swiss Chard Tzatziki.

Ingredients

1 cup green (or red) Swiss Chards, stemmed and finely chopped

1 garlic clove

¼ teaspoon coarse salt

1 cup low-fat Greek yogurt (I used regular plan Greek yogurt)

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1/8 teaspoon cayenne pepper

2 whole-wheat pitas, cut into wedges and toasted (because I was bringing it to a party, I used a whole bag of white pitas + a box of GF crackers as our host is gluten intolerant).

Note: (the finely chopped is important because Bella tried to make this with rough chopped Chards and the texture was all off)

Directions

Cut up your pita into wedges and toast in the oven at 275 degrees for 20-25 minutes.

Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add finely chopped Chards, cooking just until tender about 3-5 minutes. Drain and immediately plunge into ie bath to stop the booking. Drain again to remove any remaining water.

Using a mortar and pestle, grind garlic and salt into a paste. Next stir in the chards, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Refrigerate to set the flavors for a bit. Serve with pita wedges.

Bon Appetit!