This insanely cheesy dip is packed with Swiss chard, artichoke hearts, and crunchy water chestnuts. The fresh lemon juice and variety of herbs & seasonings really lifts the dish. I bet you’ll keep coming back for more with this one!
Swiss Chard and Artichoke Dip
This insanely cheesy dip is packed with Swiss chard, artichoke hearts, and crunchy water chestnuts. The fresh lemon juice and variety of herbs & seasonings really lift the dish. I bet you'll keep coming back for more with this one!
Equipment
- 1 medium bowl
- 1 whisk
- 1 large skillet
- 1 wooden spoon
- 1 baking dish I used a 6"x9"
- 1 paring knife
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 bunches bunches Swiss chard washed, dried, stems removed, and chopped into small pieces
- 1 ½ cups leeks halved lengthwise a sliced
- 5 garlic cloves
- 8.5 oz canned artichoke hearts drained and quartered
- 5 oz canned water chestnuts chopped
- 8 oz cream cheese softened
- ½ cup mayonnaise Hellmans or Dukes
- 1 lemon zest and juice
- 1 tbsp Worcestershire sauce
- tabasco a few good shakes
- 3 cups mozzarella finely grated
- 1 tsp dried dill
- 1 tsp dried shallots
- ½ tsp celery seed
- sea salt
- 1 jalapeño pepper sliced
- 1 tbsp unsalted butter melted
Instructions
- In a medium bowl, add cream cheese, mayo, Worcestershire, tabasco, lemon zest and juice, dill, shallots, celery seed and a decent pinch of salt; whisk until smooth. Stir in 1 cup of grated mozzarella.
- Heat extra-virgin olive oil in a large skillet over medium-heat. Add leeks; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; sauté until fragrant, about 30 seconds. Be careful not to brown the garlic or leeks!
- Add Swiss chard; cook until softened and greens reduce quite a bit. Add artichokes and water chestnuts; stir to combine and sauté until warm.
- Pour in the sauce mix; stir until combined.
- Preheat the oven to 375° F. Swirl melted butter to coat the baking dish.
- Transfer dip to the baking dish, top with remaining mozzarella and sliced jalapeno.
- Bake until the edges start to brown and mozzarella is melted, about 25 minutes.
- Serve with crackers, homemade crostini, raw veggies or tortilla chips.
Notes
Head up; this recipe makes a lot of dip! You could easily halve the recipe.
I repurposed leftover dip into a pasta and it was heavenly!
Loved it!!
That makes me so happy!