Susan Thomas, author of the blog FarmgirlFare.com, is a first-rate ambassador of Swiss Chard. She writes, "My version of the popular spinach artichoke dip is cooked on the stovetop instead of in the oven and uses chopped fresh Swiss chard leaves and stalks in place of frozen spinach, along with plenty of onion and garlic for extra flavor. It tastes even better if you make it a day ahead and reheat it just before serving, either in the microwave or on the stovetop (you might need to add a splash of milk when reheating on the stove). You can use reduced-fat cream cheese and mayonnaise, as well as low-fat sour cream, if desired.
When I was creating the recipe, I used red Swiss chard for the initial batch, thinking the chopped stems would add nice bits of color. Instead I ended up with pink dip. It tasted great but looked like salmon spread, which might be confusing to eaters. If you're making it for yourself, go ahead and use whatever color chard you like."
- 1⁄4colive oil
- 1conion, finely chopped
- 4clvgarlic, minced
- 1bnswiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
- 14ozartichoke hearts (packed in water), drained and rinsed, chopped into small pieces
- 4ozcream cheese, softened
- 1⁄2csour cream
- 1 1⁄2cfinely grated pecorino romano cheese (about 4 ounces)
- 2tworcestershire sauce
Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)
Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.
Serve warm, garnished with plenty of chopped scallions or chives, if desired.
© 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote acres.