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Rainbow Chard Creamy Dip

Rainbow Chard Creamy Dip


  • Rainbow chard
  • Sherry vinegar
  • Garlic cloves
  • Cilantro
  • Fresno chiles
  • Greek yogurt
  • Salt
  • Pepper
  • Radishes
  • Fresh veggies or pita chips


  1. Blanch 1 bunch of rainbow chard in boiling water, then shock in ice water and squeeze out all the water. Chop finely and combine with 1 tablespoon sherry vinegar, 2 chopped garlic cloves, and 2 tablespoons each chopped cilantro and Fresno chiles. Mix with 2 cups Greek yogurt and salt and pepper to taste. Garnish with radishes and serve with fresh veggies or pita chips.


  • Recipe by Conor Ball, chef de cuisine at Four Seasons Aviara in Carlsbad, California


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