Swiss chard dip
From Maydan, a Michelin star restaurant in Washington, DC – submitted by Judi, Carnegie Hill CSA. Originally published on Bon Appetit.When we’re in the middle of a heatwave—in The Baked Apple—I find a cool summer meal most enjoyable. I have just the ticket: a wonderful Swiss chard dip! It will make you forget hummus, for a little while anyway. It’s dairy-free, and there’s no reason to turn the oven on! This recipe comes from Maydan restaurant in Washington, DC, served with bread made in their clay oven. This dip can be made up to 3 days ahead. Cover and refrigerate until serving time.
Ingredients
- 2 bunches Swiss chard about 1½ lb
- ⅔ cup extra-virgin olive oil divided, plus more for serving
- 5 garlic cloves finely chopped
- ½ cup tahini
- ⅓ cup fresh lemon juice
- Kosher salt
- Pita or flatbread and lemon wedges for serving
Instructions
- Click here for instructions (Bon Appetit)