Spinach & Swiss Chard Tahini Dip Recipe

I love fresh greens—especially the earthy flavor of Swiss chard. But, I inevitably over buy and often find myself suddenly needing to whip them into something before they wilt away in the fridge. This dip has become a new favorite of mine, particularly now that the days are warming up and I don't feel much like cooking at the end of the day. It's great to have on hand for a healthy snack, and since it's both vegan and gluten free, it's perfect for parties.

Like hummus and baba ghanoush, it's key flavors are garlic, lemon and tahini and you can vary the amount of each ingredient to your taste.

INGREDIENTS

• 2 bunches Swiss chard (bledes in Catalan)
• 1 bag fresh spinach
• ⅓ cup extra-virgin olive oil, plus more for sautéeing
• ½ cup tahini
• ⅓ cup fresh lemon juice
• 6 garlic cloves, minced
• cayenne pepper (optional)
• salt

METHOD

1. Remove the stems from the Swiss chard leaves, dice and set aside. Cut the leafy greens into small pieces and set aside separately from the stems.
2. Chop the spinach leaves into small pieces and set aside.
3. Heat a couple of tablespoons of olive oil in a large pot over low heat. Add the diced Swiss chard stems and sautée until the very tender.
4. Add the minced garlic and cook about one minute.
5. Add the reserved Swiss chard leaves little by little, a cup or so at a time, letting them cook down a bit before adding more. Once all of the Swiss chard has been added, do the same with the chopped spinach. Cook the mixture over low heat, uncovered, stirring often—about 15 minutes total.
6. Let cool. Once it is cool enough to handle, squeeze out excess liquid from mixture into a bowl and set aside.
7. Put cooked Swiss chard and spinach with 2 tablespoons of the reserved cooking liquid in a food processor and add lemon juice, tahini, a dash of cayenne pepper (or two) and ⅓ cup olive oil. Season with a pinch of salt and process until smooth and creamy. Add more of the reserved cooking liquid if mixture is too thick. Season with more salt if needed.

Transfer to a serving bowl and drizzle with olive oil. Additional toppings to try include: toasted pumpkin seeds, fresh cracked black pepper, smoky paprika, a spoonful of Greek yogurt or chopped fresh cilantro or parsley. Serve with your favorite dipping snacks such as fresh cut carrots, cauliflower, broccoli, celery, cucumber, toasted flatbread, chips or crackers.