Swiss Chard Artichoke Dip

Kosher salt

1 pound swiss chard, stems removed

1 tbsp unsalted butter

1 clove garlic, minced

2 tsps all-purpose flour

1 1/4 cups milk

1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 1/2 cups grated parmesan cheese
1/4 cup sour cream
3/4 cup shredded white sharp cheddar cheese
1/2 cup canned artichoke hearts, drained, rinsed and rougly chopped
Tortilla chips and salsa, for serving

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Stir in the swiss chard and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.


Melt the butter in a large saucepan over medium heat. Add the garlic and 1/2 teaspoon salt and cook until garlic is fragrant (about 30 seconds). Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, 1 1/4 cups parmesan and sour cream.


Stir in the spinach, 1/2 cup cheddar and artichokes and stir until the combined.  Pour mixture into small baking dish.  Top with remaining 1/4 cup parmasean and cheddar cheese.  Bake 25 minutes, or until bubbly.  I like to broil the dip for the last minute or two in order to brown the cheese. 

Serve warm with tortilla chips.