Chard and Artichoke Dip
You ever get the feeling that the weekend just went by too fast for words? Thats how this last weekend was. The intention on friday was to hang out around the house and maybe get some things done (and cook, of course). However, it was not to be. On friday afternoon, I received a phone call from a friend that I hadn’t heard from in a little while – and bully for them! They had just closed on a house – yay! …. and they were moving this weekend. They had helped us move, so of course we had to offer to help them move. Which is cool – love them, you know… but it made the weekend go crazy fast.
The best part though – is that they moved closer to us, which is great, because we’ve really missed them since we left San Francisco. So now we’ll get to see more of them. After we came home from visiting with them at their new house, I hopped in the kitchen and made this dip. It was inspired by this post I saw over at CSA Delivery for a Chard and Artichoke Dip. CSA Delivery is a blog written by another subscriber to FFTY. I saw their dip last week after I had already used that weeks chard in another Pesto – so as soon as I received another bunch of chard in this week’s box, I knew what I was going to make with it.
This was the first time that I’ve used fresh artichokes in a recipe like this – and I really can’t believe what a difference it makes. While jarred artichokes are dandy – don’t get me wrong, I do like them – the taste of fresh artichoke hearts, that haven’t been marinated or soaked for a long time, is really something special, so while you can subsitute jarred artichokes in this recipe – if you have the time to devote to preparing fresh artichokes, it’s really worth it.
In addition to the artichokes and chard – when I received nantes carrots in my weekly box, I saved the greens and added them to this dip as well. If you don’t happen to have them, you can just leave them out – I try to waste as little as I can, and since I’ve stopped making stock for a little while (it’s just been too warm and the materials take up too much freezer space), I wanted to use them up in another way.
This dip is really rather decadent – and would be great for a crowd or a party. It ended up making way more than I thought it would – so we had a bunch leftover. Although it’s packed full of veggies, I probably wouldn’t call it healthy. lol Mr. Man liked it with Tortilla Chips, but I preferred using some slices of leftover No-Knead Bread.
- 6 steamed artichoke hearts; coarsely chopped
- 1 bunch Chard; chopped
- 1 small bunch Carrot Greens; chopped (optional)
- 1 leek, thinly sliced
- 4 cloves Garlic; minced
- 1 cup Cream Cheese; softened
- 1 Cup Sour Cream
- 1 cup Cheddar Cheese; divided
- 1/4 cup Mayonnaise
- 1 tbs Brown Mustard
- 1 tbs Miso
- 1 tbs Butter
- 1/2 tsp Kosher Salt
- 1/4 tsp Cayenne Pepper
- Preheat Oven to 350°
- Melt the butter in a large skillet over medium heat.
- Add the Leeks and saute until tender
- Stir in the Garlic, Carrot Greens and Chard and saute until bright green and tender
- Remove from heat and set aside
- In a bowl, stir together the Cream Cheese, Sour Cream, brown mustard, miso, mayo, salt and cayenne pepper
- Add the greens, artichokes, and about 3/4 cup of the Cheddar cheese and stir to combine
- Spread the mixture in to a casserole dish and sprinkle with remaining cheese
- Bake for 20-30 minutes, or until edges turn golden brown
- Serve warm with Chips, slices of crusty bread, veggies, etc…