This is a little bit of a spin on the classic artichoke dip you see at any potluck! When the only thing overproducing in your garden is chard, you need to get creative with new ways to use it. This recipe is so simple, you can add in your favorite spices, or another fun way to change it up is to add jalapeños to kick it up. We recommend making a double batch!
- 2 TBSP BUTTER
- 1 SHALLOT, DICED
- 4 CLOVES GARLIC, DICED
- 1.5-2 CUPS CHARD, SLICED INTO RIBBONS PACK THE CUP FULL
- 8 OZ BLOCK CREAM CHEESE, ROOM TEMP
- 1/4 CUP MAYO
- 1/2 CUP SOUR CREAM
- 1 CUP PARMESAN CHEESE, GRATED
- 3/4 CUP MOZZARELLA CHEESE, GRATED
- 1 1/4 CUP MARINATED ARTICHOKE HEARTS
- 1/2 LEMON, JUICED
- GARLIC POWDER, SALT & PEPPER, TO TASTE
Preheat the oven to 375 degrees.
In a large saucepan, melt butter. Add in the shallot and garlic, saute a couple of minutes until fragrant. Mix in chard and cook until wilted. Take your pan off the burner and set aside.
Mix your cream cheese, mayo, sour cream, and cheeses together until all combined. Add in your marinated artichoke hearts and sauteed mixture. Squeeze your lemon juice over the top and add your spices to taste.
Scoop mixture into a one-quart baking dish. Top with extra cheese and place it into the oven for about 20 minutes. You want the dip to be hot all the way through and melty on top!
Serve warm with tortilla chips, pita chips, or sliced veggies.