Swiss Chard Tzatziki (Yogurt Dip)

Ingredients

• 1 dash cayenne 
• 1 Tbsp olive oil extra virgin 
• 1  garlic clove 
• 1 Tbsp juice of lemon freshly squeezed
• 4 servings olive oil for drizzling on to the pita bread
• 3 9-inch pita breads ( diameter)
• 1 cup yogurt plain
• 0.3 teaspoon salt 
• 1 cup swiss chard leaves finely chopped (ribs removed)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• sieve
• broiler
• mortar and pestle
• pastry brush

Directions

1. Bring a 1 or 2 quart saucepan, half filled with water, to a boil.
2. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking.
3. Drain and set aside.2 Using 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.3
4. Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp).
5. Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly.
6. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast.
7. Remove and let cool for a minute.
8. Serve the tzatziki with the pita wedges.