Swiss chard-tahini dip from Bon Appétit Magazine, September 2018: The Restaurant Issue (page 83)

  • garlic
  • lemons
  • Swiss chard
  • tahini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on June 12, 2020

    This is a delicious way to eat chard. I love that it uses both leaves and stalks. It does take a while to prepare -- at least 45 minutes start to finish (some of that is hands-off cooling time).

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