Baked Swiss Chard and Artichoke Dip

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

A thick and rich dipping sauce, served surrounded by chips for dipping, is the perfect appetizer for a crowd. This cheesy dip, besides its incredible flavor, is also rich in fiber, thanks to its abundance of vegetables: Swiss chard, artichokes, peppers, and tomatoes. A blend of cheeses—ricotta, cream cheese, cheddar, and Parmesan—infuses the dip with a rich, silky texture. Spicy jalapeños and crispy smoked bacon add a savory touch. After all the ingredients are combined, the dipping sauce is baked in the oven to infuse the flavors with a unique blend, and served hot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

60 g unsalted butter + extra for greasing the pan
6 cloves garlic, crushed
4 thick slices of applewood-smoked bacon, diced
8 cups coarsely chopped Swiss chard, stems trimmed
1 can (400g) canned artichoke hearts, washed, dried and coarsely chopped
1/4 cup pickled jalapeño rings, chopped
1/4 cup sun-dried tomatoes, drained and finely chopped
1/4 cup flour
2 cups whole milk
1/4 cup ricotta
110 g cream cheese, softened
1 cup grated sharp white cheddar
1/4 cup grated Parmesan cheese, plus extra for topping
Pita chips or crackers, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Artichokes, chard, jalapeno pepper, sun-dried tomatoes, cheddar cheese, cream cheese, ricotta cheese, Parmesan cheese, bacon

Cooking the dish according to the recipe:

Preheat oven to 190°C and grease a 22x32cm baking dish.
In a large skillet, heat 1 tablespoon butter over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crisp, another 5 minutes. Drain most of the bacon fat from the skillet, reserving only 1 tablespoon. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the artichokes, pickled jalapeños, and sun-dried tomatoes; cook through for about 1 minute.

In a medium saucepan, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Pour the sauce into the chard mixture. Stir in the ricotta, cream cheese, cheddar, and Parmesan. Season with salt and pepper to taste.
Transfer to a baking dish. Sprinkle with additional Parmesan cheese. Bake until golden brown and the cheese mixture is bubbling, about 20 minutes. Serve with pita chips or crackers.

Categories:

recipe / Casseroles / Sauces / Dips / Guy Fieri

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