1. This classic dip is lightened up and given a modern twist with ricotta and Swiss
cheeses and white kidney beans (also called cannellini). Serve with an array of
vegetables.
Ingredients
1 bunch Swiss chard, stems removed
2 cans (each 14 oz/398 mL) artichoke hearts, drained and rinsed
3/4 cup (175 mL) rinsed drained canned cannellini beans
1/2 cup (125 mL) ricotta cheese
1/3 cup (75 mL) sour cream
Hot Swiss Chard and
Artichoke Dip
2. 3/4 cup (175 mL) grated Parmesan cheese
1 tbsp (15 mL) olive oil
2 tsp (10 mL) lemon juice
1 clove garlic, minced
1 pinch salt
1 pinch pepper
Preparation
Rinse Swiss chard. Place in large pot with just the water clinging to leaves; cover
and cook over medium-high heat, stirring, until wilted, 2 minutes. Drain in sieve;
squeeze out liquid, reserving about 1/4 cup (60 mL).
In food processor, purée together Swiss chard and reserved liquid, all but 1 cup
(250 mL) of the artichoke hearts, beans, ricotta, sour cream, all but 1/4 cup (60
mL) of the Parmesan cheese, olive oil, lemon juice, garlic, salt and pepper until
almost smooth. Transfer to bowl; stir in remaining artichokes.
Scrape into 4-cup (1 L) ovenproof dish; sprinkle with remaining Parmesan. Bake in
350°F (180°C) oven until browned and bubbly, about 35 minutes.