Hot Swiss Chard and Artichoke Dip
Hot Swiss Chard and Artichoke Dip
Photography by Matthew Kimura
This recipe makes 66 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 19 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 61 mg |
| potassium | 63 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 2 |
| vit C | 3 |
| folate | 3 |
- Preparation time: 15 minutes
- Total time : 37 minutes
- Portion size: 4 cups (1 L)
This classic dip is lightened up and given a modern twist with ricotta and Swiss cheeses and white kidney beans (also called cannellini). Serve with an array of vegetables.
Ingredients
- 1 bunch 1bunchSwiss chard, stems removed
- 2 cans (each 14 oz/398 mL) 2cans (each 14 oz/398 mL)artichoke hearts, drained and rinsed
- 3/4 cup 3/4cuprinsed drained canned cannellini beans
- 1/2 cup 1/2cupricotta cheese
- 1/3 cup 1/3cupsour cream
- 3/4 cup 3/4cupgrated Parmesan cheese
- 1 tbsp 1tbspolive oil
- 2 tsp 2tsplemon juice
- 1 1clove garliccloves of garlic, minced
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
Preparation
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 (60 mL).
In food processor, purée together Swiss chard and reserved liquid, all but 1 cup (250 mL) of the artichoke hearts, beans, ricotta, sour cream, all but 1/4 cup (60 mL) 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.
Source : Canadian Living Magazine: January 2011
