Spicy Swiss Chard and Artichoke Dip Recipe

Name: Spicy Swiss Chard and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, plus more for greasing the baking dish; 2 tablespoons minced garlic; 4 slices thick-cut applewood-smoked bacon, diced; 8 cups (lightly packed) roughly chopped Swiss chard, stems removed; One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped; 1/4 cup sliced pickled jalapenos, drained; 1/4 cup sun-dried tomatoes, drained and finely chopped; 4 tablespoons all-purpose flour; 2 cups milk; 1/4 cup ricotta cheese; 1/2 cup cream cheese, softened; 1 cup shredded sharp white cheddar; 1/4 cup grated Parmesan, plus extra for topping; Kosher salt and freshly ground black pepper; Tortilla chips, for serving

Servings: persons

4 tablespoons unsalted butter, plus more for greasing the baking dish
2 tablespoons minced garlic
4 slices thick-cut applewood-smoked bacon, diced
8 cups (lightly packed) roughly chopped Swiss chard, stems removed
One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
1/4 cup sliced pickled jalapenos, drained
1/4 cup sun-dried tomatoes, drained and finely chopped
4 tablespoons all-purpose flour
2 cups milk
1/4 cup ricotta cheese
1/2 cup cream cheese, softened
1 cup shredded sharp white cheddar
1/4 cup grated Parmesan, plus extra for topping
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

1
Preheat the oven to 375 degrees F.
2
Heat 1 tablespoon of the butter in a medium saute pan over medium heat.
3
Add the garlic and cook until fragrant, 1 to 2 minutes.
4
Add the bacon and cook until crispy and browned, another 5 minutes.
5
Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes.
6
Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
7
In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat.
8
Add the flour and cook, whisking, until golden, 2 minutes.
9
Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes.
10
Add the sauce to the chard mixture.
11
Stir in the ricotta, cream cheese, cheddar and Parmesan.
12
Taste and add salt and pepper as needed.
13
Transfer the mixture to a greased 9-by-13-inch baking dish.
14
Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes.
15
Serve warm with tortilla chips for dipping.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons unsalted butter, plus more for greasing the baking dish, 2 tablespoons minced garlic, 4 slices thick-cut applewood-smoked bacon, diced, 8 cups (lightly packed) roughly chopped Swiss chard, stems removed, and more.

Yes, Spicy Swiss Chard and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Swiss Chard and Artichoke Dip

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