Preheat oven to 350 degrees. Grease a small baking pan with butter.

Mix together ricotta, sour cream, mayonnaise, parmesan, mozzarella, salt and pepper in a large bowl.

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.

Add roughly chopped artichoke hearts and sauteed chard. Stir to combine. Sprinkle extra mozzarella cheese on top if desired.

Spread mixture evenly into baking dish. Bake until heated through and melty, about 20-30 minutes.

Serve warm with veggies, crackers or chips.