Swiss Chard and Artichoke Dip

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


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.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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