Makes about 2 ½ cups
* The information in the brackets are my changes.
2 tsp olive oil
2 cloves garlic, minced
6 cups coarsely chopped swiss chard leaves
Pinch sea salt
1 cup shredded skim milk mozzarella cheese
1/2 cup low-fat mayonnaise (used Greek yogurt instead)
1/3 cup low-fat cream cheese, softened (used full fat cream cheese)
1/4 cup grated Parmesan cheese
4 tsp fresh lemon juice (leave this out, it made the dip way too tart)
1/2 tsp (5 ml) dried oregano
pinches each black and cayenne pepper
1/2 cup canned chopped artichoke hearts, drained well and coarsely chopped
Preheat oven to 350F.
Heat olive oil in a large skillet over medium-high heat. Cooking in batches if necessary, add garlic and Swiss Chard; cook for 1-2 minutes until just wilted. Season with a pinch of salt and transfer to a colander to drain excess water. Cool to room temperature.
Combine shredded mozzarella cheese, mayonnaise, cream cheese, Parmesan cheese, oregano, cayenne pepper, and black pepper in the bowl of a food processor and pulse until thoroughly combined. Using a spatula, scrape cheese mixture into a large mixing bowl, and stir in cooked Swiss Chard and artichoke hearts.
Transfer dip into a shallow oven-proof dish and place dish onto a baking tray. Heat in oven for 15 minutes until hot and bubbling. Serve with baked tortilla chips, crackers, and vegetable crudités for dipping.
Source: Irene Ferguson
TRIED AND TESTED