ROASTED MUSHROOM AND SWISS CHARD DIP

Roasted Mushroom and Swiss Chard Dip image

Provided by Chef Mary Nolan

Yield 8 Servings

Number Of Ingredients 10

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1 bunch Swiss chard, tough middle stems removed
10 ounces crimini mushrooms, quartered (or smaller if mushrooms are large)
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme leaves, chopped
1/4 cup creme fraiche
1 teaspoon lemon zest
1 cup grated fontina cheese
1 Bag Stacy's® Parmesan Garlic & Herb Pita Chips

Steps:

Preheat oven to 425°F. Lay chard leaves in a single layer (as much as possible) on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper. In a bowl, toss mushroom with remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon kosher salt and thyme leaves and toss again. Sprinkle mushrooms over the chard leaves.
Bake in oven for 10 minutes. Using a spatula, redistribute chard and mushrooms (chard will start to wilt and clump) for even baking. Return to oven and bake 5 more minutes. Remove from oven and allow to cool slightly. Transfer to the bowl of a food processor and add creme fraiche and lemon zest. Pulse until still slightly chunky but evenly mixed. Transfer to an oven-proof baking dish. Top with fontina cheese and place until broiler for 5 minutes or until golden brown and bubbly. Serve warm with Stacy's® Parmesan Garlic & Herb Pita Chips.