SHOP THE POST

Equipment Needed: saucepan, mixing bowl, one-quart baking dish

Ingredients:

2 tbsp butter

1 shallot, diced

4 cloves of garlic, diced

1.5 2 packed cups of chard, sliced into ribbons

1 (8oz) block of cream cheese, room temp

1/4 cup mayo

1/2 cup sour cream

1 cup parmesan cheese, grated

1 cup mozzarella, grated

1 1/4 cup marinated artichoke hearts, chopped

1 tbsp, marinated artichoke heart juice

1/2 lemon squeeze

garlic powder, salt, and red pepper flakes to taste

Directions:

Preheat the oven to 375 degrees

Take your large saucepan, and melt butter. Add in the diced shallots and garlic. Sauté for a couple of minutes until fragrant. Mix in your ribbon-cut chard and cook until wilted. Take your saucepan off the burner and set it aside.

Mix your cream cheese, mayo, sour cream, and cheeses in your mixing bowl until all combined. Add in your chopped artichoke hearts, artichoke juice, and sautéed greens. Squeeze your lemon juice over the top and add your spices to taste.

Scoop the mixture into a one-quart baking dish. Top with extra cheese and place into the oven for about 20 mins. Broil for 10 if you want the cheese to be slightly brown. You want the dip to be hot all the way through.

Serve with pita chips, sliced veggies, or warm tortilla chips.

Enjoy!

Recipe from Field to Fork