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  • Writer's pictureThe Farmer's Wife

Spicy Swiss Chard and Artichoke Dip


  • 4 tablespoons unsalted butter, plus more for greasing the baking dish

  • 2 tablespoons minced garlic

  • 4 slices thick-cut applewood-smoked bacon, diced

  • 8 cups (lightly packed) roughly chopped Swiss chard, stems removed

  • One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped

  • 1/4 cup sliced pickled jalapenos, drained

  • 1/4 cup sun-dried tomatoes, drained and finely chopped

  • 4 tablespoons all-purpose flour

  • 2 cups milk

  • 1/4 cup ricotta cheese

  • 1/2 cup cream cheese, softened

  • 1 cup shredded sharp white cheddar

  • 1/4 cup grated Parmesan, plus extra for topping

  • Kosher salt and freshly ground black pepper

  • Tortilla chips, for serving


  • Preheat the oven to 375 degrees F.

  • Heat 1 tablespoon of the butter in a medium saute 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.

  • Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.

  • In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture.

  • Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.

  • Transfer the mixture to a greased 9-by13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

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