Swiss Chard Tahini Dip

About 1 ½ lbs green-stemmed Swish chard

⅔ cup Vinesation Olive Oil: use a mixture of the following Olive Oils at about a 3:2:1 ratio

     Vinesation Garlic Olive Oil

     Vinesation Lemon Olive Oil

     Vinesation Harissa Olive Oil

5 garlic cloves, finely chopped

½ cup tahini

⅓ cup fresh lemon juice

Kosher salt to taste

Toasted pita bread, cucumbers or other food for dipping


  1. Remove ribs and stems from Swiss chard. Finely chop and set aside. Tear leaves into small pieces. Keep separate from ribs and stems.
  2. Heat ⅓ cup oil in a large pot over medium-low. Cook ribs and stems. Stir often until tender, 5-7 minutes. Add a splash of water if they start to brown.
  3. Add garlic, cook, stirring until fragrant, about 1 min. Add chard leaves a little at a time. Let them wilt before adding next handful. 
  4. Let cool. Squeeze excess liquid from mixture into measuring glass. 
  5. Place Swiss chard and 1 tbsp of cooking liquid in a food processor. Add tahini, lemon juice and ⅓ cup oil. Season with salt and process. Add more cooking liquid, if need, until dip is creamy, about 5 min.
  6. Transfer to serving bowl and drizzle with Harissa Olive Oil.


Dip can be made a few days ahead. Flavor melds and enhances if it has time to sit. Cover and keep in fridge. 

Feel free to experiment with other Olive Oil flavors.