SlideShare a Scribd company logo
1 of 2
Download to read offline
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
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.

More Related Content

More from Arnie Kaye Dillen (20)

4 popular cakes choices
4 popular cakes choices4 popular cakes choices
4 popular cakes choices
 
Being a vegetarian
Being a vegetarianBeing a vegetarian
Being a vegetarian
 
Type of peanuts
Type of peanutsType of peanuts
Type of peanuts
 
7 things about oranges
7 things about oranges7 things about oranges
7 things about oranges
 
5 benefits of wine
5 benefits of wine5 benefits of wine
5 benefits of wine
 
Soup for thoughts
Soup for thoughtsSoup for thoughts
Soup for thoughts
 
Coffee causes low birth weight in babies
Coffee causes low birth weight in babiesCoffee causes low birth weight in babies
Coffee causes low birth weight in babies
 
The brain on chocolate
The brain on chocolateThe brain on chocolate
The brain on chocolate
 
A sample cancer diet menu
A sample cancer diet menuA sample cancer diet menu
A sample cancer diet menu
 
Things you may not know about barbecue
Things you may not know about barbecueThings you may not know about barbecue
Things you may not know about barbecue
 
Mother's day recipe
Mother's day recipeMother's day recipe
Mother's day recipe
 
Tips for traveling with mom
Tips for traveling with momTips for traveling with mom
Tips for traveling with mom
 
Strawberry festival
Strawberry festivalStrawberry festival
Strawberry festival
 
Brains as food
Brains as foodBrains as food
Brains as food
 
Alsatian vegetable soup
Alsatian vegetable soupAlsatian vegetable soup
Alsatian vegetable soup
 
Corn and basil pancakes
Corn and basil pancakesCorn and basil pancakes
Corn and basil pancakes
 
Baumkuchen
BaumkuchenBaumkuchen
Baumkuchen
 
Easter crafts for children
Easter crafts for childrenEaster crafts for children
Easter crafts for children
 
Easter eggs
Easter eggsEaster eggs
Easter eggs
 
Easter
EasterEaster
Easter
 

Hot swiss chard and artichoke dip

  • 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.