Spicy Swiss Chard and Artichoke Dip

  • Yield : 6 to 8 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 4 tablespoons unsalted butter, plus more for the baking dish
  • 6 cloves garlic, minced
  • 4 slices thick-cut applewood-smoked bacon, diced
  • 8 cups roughly chopped Swiss chard, stems removed
  • 1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped
  • 1/4 cup sliced pickled jalapeA+-os, drained and chopped
  • 1/4 cup sun-dried tomatoes, drained and finely chopped
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 cup ricotta cheese
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp white cheddar cheese
  • 1/4 cup grated parmesan cheese, plus more for topping
  • Kosher salt and freshly ground pepper
  • Pita chips or crackers, for serving


Step 1

Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Heat 1 tablespoon butter in a large sauté pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Remove all but 1 tablespoon of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapeños and sun-dried tomatoes; heat through, about 1 minute.

Step 2

In a medium pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, whisking constantly, until thickened, about 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and parmesan. Season with salt and pepper.

Step 3

Transfer to the baking dish. Sprinkle with more parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers.

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