Hot Swiss Chard and Artichoke Dip

By Amanda26

Ingredients

• 1 bunch Swiss chard, stems removed
• 2 cans (each 14 oz/398 mL)artichoke hearts, drained and rinsed
• 3/4 cup rinsed drained canned cannellini beans
• 1/2 cup ricotta cheese
• 1/3 cup sour cream
• 3/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1 clove of garlic, minced
• 1 pinch salt
• 1 pinch pepper

Preparation

Step 1

Rinse Swiss chard. Place in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring, until wilted, 2 minutes. Drain in sieve; squeeze out liquid, reserving about 1/4 cup.

In food processor, purée together Swiss chard and reserved liquid, all but 1 cup of the artichoke hearts, beans, ricotta, sour cream, all but 1/4 cup of the Parmesan cheese, olive oil, lemon juice, garlic, salt and pepper until almost smooth. Transfer to bowl; stir in remaining artichokes.

Scrape into 4-cup (1 L) ovenproof dish; sprinkle with remaining Parmesan. Bake in 350°F (180°C) oven until browned and bubbly, about 35 minutes.