Yogurt & Greens Dip

Hello!

Wondering what to do with those beautiful daikon and turnip greens from last week’s share? If so, give this quick, easy and healthful dip a try. You can obviously use any type of green here but I love finding new ways to use greens that sometimes go to waste.

The flavorings in this dip can be changed any number of ways. If you have artichoke hearts, chop them finely and add them to the dip along with a little chopped onion (leaving out thyme and the garnishes suggested). I think it would be a great substitute for the much heavier, traditional spinach artichoke dip.

This recipe was inspired by this one. We hope you experiment and enjoy!

Yogurt & Greens Dip
serves 8-12

Ingredients:

  • 9 ounces of uncooked greens (I used all of the greens shown in the picture)
  • 1 cup + 2 tablespoons plain Greek yogurt
  • 1 garlic clove, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon lemon zest
  • Extra-virgin olive oil, toasted sesame seeds and ground sumac for garnish

Directions:

  • Wash greens well, remove the stems and roughly chop. Cook in a teaspoon of olive oil in a 12″ non-stick skillet until wilted, about 3-5 minutes. Remove from heat and transfer to a fine mesh strainer set over the sink or a bowl. When cool enough to handle, squeeze out the excess liquid and transfer to a cutting board. Finely chop the greens and add to a medium mixing bowl (you should have 1 tightly packed cup).
  • Stir in the yogurt, garlic, salt, thyme and lemon zest. Stir to combine and add 1) additional yogurt if you would like a creamy consistency (I liked the denseness of this amount of yogurt) and 2) additional seasonings as desired. Top with garnishes and serve with pita chips.

Radish & Green Onion Tzatziki

Hello,

Do you love Greek yogurt as much as I do? Yes, it’s more expensive than regular yogurt but it is oh-so-creamy and delicious. If you can stop yourself from eating it straight out of the container (when drizzled with honey, watch out) then you will love this sauce.

Tzatziki is a Greek sauce traditionally made with shredded cucumbers but here I used radishes and green onions instead. I served it with falafel but you could use it as a dip for pita chips…or you can eat it with a spoon 🙂

Radish & Green Onion Tzatziki
makes about 1-1/2 cups

Ingredients:

  • 1 cup Greek yogurt (I use Fage brand)
  • 4-5 medium radishes, grated on the medium holes of a box grater (should be about 3 tablespoons)
  • 2 scallions, trimmed and thinly sliced
  • 1 tablespoon minced fresh dill
  • 1 medium garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoons white wine vinegar
  • Salt and freshly ground black pepper to taste

Directions:

  • Mix all ingredients together until well blended. If you are making this ahead, you may want to salt the radishes to draw out excess moisture. Otherwise, the sauce will be thinned out a bit by the liquid from the radishes.

 


Black Bean and Radish Green Dip

Hello,

Wondering what to do with your radish and salad turnip greens? This is a quick and easy recipe that will help you use your greens. You can definitely use other types of greens here but I love the extra spiciness that radish greens provide.

One note of caution – this dip is not pretty! It’s kind of a grey and army green color once it’s pureed, which doesn’t bother me, but I wouldn’t necessarily serve this at a dinner party 🙂 You could substitute the black beans for white beans and change up the spicing and it would probably be a bit more appetizing to the eye.

You can use this like you would hummus – use it as a dip for raw veggies or bread or as a smear on sandwiches or a veggie wrap. Play around and have fun!

Black Bean and Radish Green Dip
makes about 1-1/2 cups

Recipe notes: feel free to substitute other greens, such as kale, collards, or Swiss chard, for the radish / salad turnip greens.

Ingredients:

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 packed cup cooked radish / salad turnip greens (from about 8 large radishes / salad turnips)
  • 1/2 loosely packed cup cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 large garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

Directions:

  • Place all ingredients in a large capacity food processor and process until a smooth paste forms, about 1 minutes, stopping to scrap down the sides as necessary. Taste and adjust seasoning as needed.