Description
You’re 15 minutes from a hot, cheesy dip no one saw coming. Share this Hot Swiss Chard and Artichoke Dip with your go-to snack crew.
Ingredients
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- 2 tsp olive oil
- 2 garlic cloves, minced
- 6 cups Swiss chard leaves, coarsely chopped
- Pinch of sea salt
- 1 cup shredded skim milk mozzarella
- 1/2 cup low-fat Greek yogurt
- 1/3 cup full-fat cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 tsp dried oregano
- Pinch of black pepper
- Pinch of cayenne (use whatever heat level you can handle)
- 1/2 cup canned artichoke hearts, well-drained and roughly chopped
Instructions
- Set your oven to 350°F (180°C) and get out an oven-safe shallow dish.
- In a large skillet, warm the olive oil over medium-high heat.
- Add the garlic and Swiss chard (work in batches if it’s overflowing).
- Sauté for a couple of minutes, just until the chard wilts.
- Sprinkle in a little salt, then transfer to a colander to let any extra moisture drain off. Let it cool.
- While the chard’s cooling, grab your food processor.
- Toss in the mozzarella, Greek yogurt, cream cheese, Parmesan, oregano, and both peppers. Blend until smooth and creamy.
- Move the cheese mixture to a mixing bowl.
- Fold in the cooled chard and chopped artichokes.
- Stir gently, you want everything well mixed, but not overworked.
- Spoon the dip into your baking dish and place it on a tray (just in case it bubbles over).
- Bake for 15 minutes, or until the top is hot and just starting to bubble.
Notes
Created, prepared, tried, and tested by Irene
