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
Ingredients
Method
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
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 3.0
