Swiss Chard Dip

Add the Swiss chard and cook until wilted stirring occasionally 4 to 5 minutes. Stir in remaining artichokes.

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Add more of the reserved cooking liquid if mixture is too thick.

Swiss chard dip. See the full directions on my site. Add cream cheese and milk and stir until melted. Cooking liquid in a food processor and add tahini lemon juice and ⅓ cup oil.

In a small pot saute peppers and Swiss chard until peppers soften. Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Season with salt and process adding more cooking liquid if needed until dip is creamy and only speckles of chard remain.

Stir in the smoked paprika artichoke hearts pickled jalapenos and sun-dried tomatoes and heat through 1 minute. In food processor purée together Swiss chard and reserved liquid all but 1 cup 250 mL of the artichoke hearts beans ricotta sour cream all but 14 cup 60 mL of the Parmesan cheese olive oil lemon juice garlic salt and pepper until almost smooth. The best warm dipslike crab artichoke and this riff made with Swiss chard and roasted garlichave a creamy cheesy center and a crispy coating.

To avoid bitterness destem and steam the. Serve warm with baguette or crackers. Toasted flatbread and lemon wedges for serving.

23 cup extra-virgin olive oil divided plus more. Add the garlic and cook until fragrant 1 to 2 minutes. 5 cloves garlic finely chopped.

Ditto with the ribs and stemsthey are cooked until softened so that there are no tough bits. Season with more salt if needed. Place Swiss chard mixture and 1 Tbsp.

Put cooked Swiss chard and spinach with 2 tablespoons of the reserved cooking liquid in a food processor and add lemon juice tahini a dash of cayenne pepper or two and ⅓ cup olive oil. 2 bunches green stemmed swiss chard. Swiss Chard Wraps with Almond Lime Dip Rich in micronutrients Swiss chard is the workhorse of leafy greens.

This could take up to 5 minutes. The chard is cooked down for at least 10 minutes so it gets wilted and tender. Season with a pinch of salt and process until smooth and creamy.

Season with more salt if needed. 13 cup fresh lemon juice. To make this version sauté chard and.

Heres how a hardy green gets turned into such a smooth and robust dip. Add Parmesan cheese and spices and stir to combine.

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