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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine



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 facts Per 1 tbsp (15 mL): about

  • Sodium 61 mg
  • Protein 1 g
  • Calories 19.0
  • Total fat 1 g
  • Potassium 63 mg
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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✅Diabetes Friendly: Hot Swiss Chard and Artichoke Dip