Here’s a new recipe creation from a Thanksgiving we shared together. After serving this dish as an appetizer with a variety of crackers, we decided it was worthy of sharing. And yes, this sweet, succulent swiss chard is straight out of the late, late, late autumn garden. It’s verging on winter here, and since harvesting these ingredients, the plants are finally wilted from frost. All that remains is strong, dark, ever green, ‘Blue Vates’ kale. And won’t it be amazing to harvest and eat fresh into December…keep your fingers crossed. And Enjoy!
Swiss Chard Artichoke Heart Dip:
1 can quartered artichoke hearts, drained and chopped
3 cups finely chopped Swiss chard, veins removed
1 TBS lemon juice
1 large clove garlic, minced
1 cup ricotta cheese
1/4 tsp. sea salt
8 oz cream cheese (1 brick)
Fresh ground pepper to taste
1 c. plus 3 TBS, low fat mozzarella cheese, shredded
Preheat oven to 350 F.
Mix all ingredients. If a finer consistency is desired, pulse in a food processor.
Spread into an 8 x 8, oiled baking pan. Bake for 40 to 50 minutes, or until brown and bubbling.
Served with toasted baguettes or crunchy crackers.