Print Recipe

CHARD-A-CHOKE DIP

Course: Appetizer
Keyword: DIPS

Ingredients

  • 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

Instructions

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.