Categories: appetizer, dip, greens, hot, swiss chard, vegetable

Ingredients

• 1/4 cup olive oil
• 1 cup finely chopped onion (about 5 ounces)
• 4 to 6 cloves garlic, minced
• 1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
• 1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
• 4 ounces cream cheese (half of an 8-ounce package), softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1-1/2 cups finely grated Pecorino Romano cheese (about 4 ounces) or Parmesan cheese
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste
• Chopped scallions or chives for garnish (optional)

Directions

1. Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

2. Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

3. Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

4. Serve warm, garnished with plenty of chopped scallions or chives, if desired.

5. Makes about 3 cups.

6. I served mine with warm homemade tortilla chips.

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