Tested till perfect Hot Swiss Chard and Artichoke Dip
Hot Swiss Chard and Artichoke Dip
Photography by Matthew Kimura

Hot Swiss Chard and Artichoke Dip

 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.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 37 minutes
  • Portion size 4 cups (1 L)


  • 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
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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.

Nutritional Information Per 1 tbsp (15 mL): about

cal 19 pro 1g total fat 1g sat. fat 1g
carb 2g fibre 1g chol 2mg sodium 61mg
potassium 63mg

% RDI:

calcium 2 iron 1 vit A 2 vit C 3
folate 3
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