Baked Swiss Chard Artichoke Dip
By Kielian Baird
Serving Size: 6-8
Ingredients:
1 14 oz quartered artichoke hearts tin, drained, rinsed, and pressed to remove moisture, chopped
3 cups fresh swiss chard, blanched and chopped
8 oz of cream cheese, softened
⅓ cup creme fraiche
¼ mayonnaise
2 garlic cloves, minced
Freshly ground pepper, to taste
⅔ cup parmesan cheese, finely shredded
½ cup low moisture mozzarella cheese, shredded
Fresh bread (baguette or sourdough) or potato chips to serve
Instructions
Preheat the oven to 350 degrees (F). Spray a small baking dish with non-stick spray.
To blanche the swiss chard, boil a large pot of water that is heavily salted. Wash the swiss chard with cold water then place it whole into the pot. Cook for 1-2 minutes, just until the green color is vibrant. Remove and immediately place in an ice bath to stop the cooking. Drain and squeeze as much excess liquid out as possible. Remove the largest part of the stock below the leaves, save for another recipe! Take the whole leaves and chop into thin strips or rough chop to desired texture.
In a large mixing bowl, combine the cream cheese, creme fraiche, and mayonnaise. Whisk until well combined. Add in the garlic, parmesan, mozzarella, and freshly ground pepper. Stir in the artichoke hearts and swiss chard.
Pour into the prepared baking dish and bake for 20-23 minutes. Remove from the oven, turn up to broil, then return the dish into the oven. Bake for an additional 2-4 minutes to nicely brown the top. Make sure to keep a close eye so as not to allow any burning.
Serve warm with chips or fresh bread!
