Go Back
+ servings
0 from 0 votes
Print

Spinach or Swiss Chard Yogurt Spread

Think of this recipe as a kind of “spanakopita” tzatziki! I’ve often served up spinach tzatziki in my work as consulting chef for Greek restaurants around the country. This spin on a classic Greek recipe makes it easy for all of us, kids included, to eat our greens, because it’s so delicious. The Greek diet and Mediterranean diet both offer up endless options for eating healthy, flavorful food that will help you live and feel better!

Course dip, meze, side dishes, spread, starter
Cuisine Greek, Mediterranean diet, vegetarian
Keyword Greek yogurt, quick, spinach, summer recipes
PREP TIME 20 minutes
SERVES 3 cups

Ingredients

  • 6 fl oz or 180 g fresh baby spinach or Swisschard, trimmed trimmed
  • 2 garlic cloves, peeled and minced peeled and minced
  •  Salt, preferably Greek sea salt, to taste to taste
  • 1 tablespoon fresh, strained lemon juice (more to taste)
  • 2 tbsp chopped fresh dill
  • 3 tbsp chopped fresh mint, or 2 teaspoons dried mint
  • 3 tbsp extra virgin Greek olive oil
  • 2 cups Greek yogurt
  • 4 scallions or a bunch of chives, trimmed and chopped trimmed and chopped

Instructions

  1. Have a bowl of ice water on hand.

  2. Bring a large pot of water to a boil and add a generous amount of salt. Add the spinach or chard, and blanch for 10 to20 seconds. Transfer to the ice water, cool for a minute, then drain exceedingly well and squeeze dry. Chop.

  3. Mash the garlic cloves together with a little salt in a mortar with a pestle. Alternatively, mince the garlic with a knife.

  4. Combine the yogurt, garlic, olive oil and lemon juice in a mixing bowl. Stir in the spinach or chard, scallions or chives, and herbs. Serve as a dip with raw vegetables or pita wedges, or use as a great sandwich spread.

  5. The spinach-yogurt combo goes really well with shrimp, turkey or chicken, prosciutto, and grilled eggplant as a spread for sandwiches!