Spicy Swiss Chard And Artichoke Dip
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
40
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Garlic (minced)4 tbsps
All-Purpose Flour2 cups
Milk1 cup
Ricotta Cheese1 cup
Cream Cheese (softened)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Heat 1 tablespoon of the butter in a medium saute pan over medium heat
4
Add the garlic and cook until fragrant, 1 to 2 minutes
5
Add the bacon and cook until crispy and browned, another 5 minutes
6
Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes
7
Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute
8
In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat
9
Add the flour and cook, whisking, until golden, 2 minutes
10
Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes
11
Add the sauce to the chard mixture
12
Stir in the ricotta, cream cheese, cheddar and Parmesan
13
Taste and add salt and pepper as needed
14
Transfer the mixture to a greased 9-by-13-inch baking dish
15
Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes
16
Serve warm with tortilla chips for dipping