The beauty of swiss chard never ceases to amaze me. Even in a Lego Movie cup they make a great bouquet.

For a new twist, I used the above bunch to make a vegetarian adaptation of Guy Fieri’s spicy swiss chard and artichoke dip.  Lauren, our pescatarian, had a few friends staying with us, including a vegetarian, so this was a great snack before dinner.

Swiss Chard and Artichoke Dip – Vegetarian Version

adapted from Guy Fieri’s Spicy Swiss Chard and Artichoke Dip

3 tablespoons unsalted butter, plus more for greasing the baking dish

2 tablespoons minced garlic

2 – 3 tsp smoked paprika

8 cups (lightly packed) roughly chopped Swiss chard, stems removed

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

Directions

Preheat the oven to 375 degrees F.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes.

Stir in the smoked paprika, artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.

In a deep pot, melt the remaining 2 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.

Bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.