Categories: Appetizers

Ingredients

• 4 tbsp. unsalted butter, plus more for the baking dish
• 6 garlic cloves, minced
• 4 slices thick-cut Applewood-smoked bacon, diced
• 8 cups roughly chopped Swiss chard, stems removed
• 14 oz. can artichoke hearts, drained, rinsed and roughly chopped
• 1/4 cup sliced pickled jalapenos, drained and chopped
• 1/4 cup sun-dried tomatoes, drained and finely chopped
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 cup ricotta cheese
• 4 oz. cream cheese, softened
• 1 cup shredded sharp white cheddar cheese
• 1/4 cup grated Parmesan, plus more for topping
• Kosher salt and black pepper
• Pita chips or crackers, for serving

Directions

1. Preheat the oven to 375 and butter a 9×13-inch baking dish. Heat 1 tbsp. butter in a large sauce pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Remove all but 1 tbsp. of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes; heat through, about 1 minute.

2. In a medium pot, melt the remaining 3 tbsp. butter over medium-high heat. Add the flour and cook, whisking, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, whisking constantly, until thickened, about 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar, and Parmesan. Season with salt and pepper.

3. Transfer to the baking dish. Sprinkle with more Parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers.

Email to a friend | Print this recipe | Back