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Swiss Chard-Tahini Dip


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Swiss Chard-Tahini Dip

Do Ahead: Dip can be made 3 days ahead. Cover and chill.


  • 2 bunches green-stemmed Swiss chard (about 1½ lb.)

  • ⅔ cup extra-virgin olive oil, divided, plus more

  • 5 garlic cloves, finely chopped

  • ½ cup tahini

  • ⅓ cup fresh lemon juice

  • Kosher salt

  • Toasted flatbread and lemon wedges (for serving)


  1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

  2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)

  3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

  4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.


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