We love hosting people at our house and this artichoke dip is a staple at our parties. Depending on what we have in season we’ll make it with chard, kale or a more classic spinach. It’s best served warm with veggies, crackers or pita chips to dip in it. Although I won’t judge if you eat it by the spoonful!
Chard is a great green for this dish as it has a fairly mild flavor and blends well with the artichoke and cheese. Because chard can be a firmer green, I usually will saute it with the garlic before adding it to the dish. While it does add an extra step to the preparation, I think it adds a lot of flavor and produces a better texture in the final dish. If you’re in a huge hurry, you could skip it, but I highly recommend taking the extra 5 minutes to do a quick saute!
This recipe does include a lot of dairy, so try to use high quality, organic dairy products or choose to make your own! Our friend has a Jersey dairy cow and we’ve been bartering veggies for milk lately, so we’ve had lots of milk to experiment with! This week we made the ricotta, mozzarella and sour cream to go in this recipe. Nothing beats fresh, raw ingredients from a local source!
Enjoy serving this chard, artichoke dip at your next event and watch it disappear quickly! If you want to see us make this dish, check out the video below, which will also include tips on growing and caring for your chard plant!
Chard artichoke dip
This delicious, creamy dip makes a great appetizer for any party. Feel free to substitute spinach or kale for the chard if you like!
Ingredients
- 8 oz Ricotta cheese or cream cheese
- 1/4 cup Sour cream
- 1/4 cup Mayonnaise
- 2/3 cup Parmesan cheese Shredded
- 1/2 cup Mozzarella cheese Shredded
- Salt
- Pepper
- 2 cloves Garlic Minced
- 6 leaves Chard De-stemmed and roughly chopped
- 1 can Artichoke hearts Roughly chopped
Instructions
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Preheat oven to 350 degrees. Grease a small baking pan with butter.
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Mix together ricotta, sour cream, mayonnaise, parmesan, mozzarella, salt and pepper in a large bowl.
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Heat a cast iron skillet over medium high heat and melt a tablespoon of butter. Add the chopped chard greens and sautee for 4-5 minutes or until wilted. Add the minced garlic for the last 30 seconds of cooking.
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Add roughly chopped artichoke hearts and sauteed chard. Stir to combine. Sprinkle extra mozzarella cheese on top if desired.
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Spread mixture evenly into baking dish. Bake until heated through and melty, about 20-30 minutes.
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Serve warm with veggies, crackers or chips.
