Spicy Swiss Chard and Artichoke Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons unsalted butter, plus more for greasing the baking dish
2 tablespoons minced garlic
4 slices thick-cut applewood-smoked bacon, diced
8 cups (lightly packed) roughly chopped Swiss chard, stems removed (or spinach, or kale - or a mixture of green stuff!)
One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
1/4 cup sliced pickled jalapenos, drained
1/4 cup sun-dried tomatoes, drained and finely chopped
4 tablespoons all-purpose flour
2 cups milk
1/4 cup ricotta cheese
1/2 cup cream cheese, softened
1 cup shredded sharp white cheddar
1/4 cup grated Parmesan, plus extra for topping
Kosher salt and freshly ground black pepper
Tortilla chips, for serving
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Directions: |
Directions:Preheat the oven to 375º
Heat 1 tablespoon of the butter in a medium frying pan over medium heat.
Add the garlic and cook until fragrant, 1 to 2 minutes.
Add the bacon and cook until crispy and browned, another 5 minutes.
Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes.
Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat.
Add the flour and cook, whisking, until golden, 2 minutes.
Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes.
Add the sauce to the chard mixture.
Stir in the ricotta, cream cheese, cheddar and Parmesan.
Taste and add salt and pepper as needed.
Transfer the mixture to a greased 9-by-13-inch baking dish.
Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes.
Serve warm with tortilla chips for dipping. |
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Personal
Notes: |
Personal
Notes: I discovered this recipe when I was looking for something to do with the bountiful amount of green stuff I harvested from the garden.
If you are vegetarian you can leave out the bacon.
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