Green Dip with Sunchokes

by Dani Lind

Fall 2015 Issue

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 6

This chunky dip is excellent with baguettes or as part of a crudité platter with fresh vegetables.

Ingredients

1 large bunch white or rainbow Swiss chard, stems and leaves separated

1 medium shallot, minced

1 clove garlic, minced

½ lb. sunchokes, scrubbed, thinly sliced and tossed with 1 Tbsp. fresh lemon juice (to prevent browning)

3 Tbsp. chopped fresh herbs, such as dill, parsley, tarragon and/or thyme

1 cup Greek yogurt

½ cup sour cream

¼ cup mayonnaise

Salt and pepper to taste

Directions

Coarsely chop chard leaves and steam for about a minute, just until wilted. Drain and plunge into a bowl with ice water to cool. Drain again, squeezing out all the water with your hands. Place in a mound on a cutting board and chop the leaves finely.

Thinly slice the stems and steam them for about a minute, plunging them into the ice water to cool, then remove and drain.

Combine chard leaves and stems in a bowl with remaining ingredients and mix well.

Chill and serve with raw vegetables or sliced baguettes.

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