Spicy Swiss Chard And Artichoke Dip Recipes

GRATIN OF ARTICHOKE AND SWISS CHARD

Steps:

• Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
• Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
• Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
• Heat the oven to 375 degrees F.
• Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
• Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
• Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

SPICY SWISS CHARD AND ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Heat 1 tablespoon butter in a large sauté 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 tablespoon of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapeños and sun-dried tomatoes; heat through, about 1 minute.
• In a medium pot, melt the remaining 3 tablespoons 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.
• Transfer to the baking dish. Sprinkle with more parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers.

SPICY ARTICHOKE DIP

Steps:

• Melt the butter in a large skillet or saute pan over medium-high heat.
• Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
• Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
• Reduce the heat to medium and add the cream cheese, stirring until melted.
• Add the sour cream and Jack cheese and mix until well combined.
• Transfer the dip to a warmer or slow cooker to hold for serving.

SPICY SWISS CHARD

Steps:

• In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

WARM SWISS CHARD PARMESAN DIP

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove stems and ribs of Swiss chard; chop. Coarsely chop leaves; set aside.
• In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 30 seconds or until lightly browned. Stir in chopped Swiss chard stems and ribs; cook 2 minutes. Add water. Cover; cook 5 minutes, stirring occasionally, until chard begins to soften. Add chopped Swiss chard leaves. Cover; cook 4 to 6 minutes longer or until leaves are wilted and tender. Drain well.
• In large bowl, mix cream cheese, garlic-and-herbs cheese, goat cheese, sour cream, mayonnaise, 1 1/2 cups of the Parmesan cheese, the salt and pepper until smooth. Gently stir in Swiss chard mixture. Spoon into baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake uncovered 25 to 30 minutes or until bubbly. Serve warm with pita chips.