Best Spicy Swiss Chard And Artichoke Dip Recipes

Spicy Swiss Chard image

Provided by Aaron McCargo Jr.

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, minced
1 bunch Swiss chard, stems removed and leaves chopped into thin strips
Splash white wine
1 tablespoon sugar
Salt

Steps:

In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

Spicy Artichoke Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 30m

Yield 6 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 red onion, cut in small dice
2 jalapenos, seeded, cut in small dice
1 teaspoon salt
Three 12-ounce jars artichoke hearts in water, drained
8 ounces cream cheese, cubed
1 cup sour cream
1 1/2 cups shredded jalapeno Jack cheese

Steps:

Melt the butter in a large skillet or saute pan over medium-high heat.
Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
Reduce the heat to medium and add the cream cheese, stirring until melted.
Add the sour cream and Jack cheese and mix until well combined.
Transfer the dip to a warmer or slow cooker to hold for serving.

Spicy Swiss Chard and Artichoke Dip image

Provided by Guy Fieri

Categories appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for the baking dish
6 cloves garlic, minced
4 slices thick-cut applewood-smoked bacon, diced
8 cups roughly chopped Swiss chard, stems removed
1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped
1/4 cup sliced pickled jalapeños, drained and chopped
1/4 cup sun-dried tomatoes, drained and finely chopped
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup ricotta cheese
4 ounces cream cheese, softened
1 cup shredded sharp white cheddar cheese
1/4 cup grated parmesan cheese, plus more for topping
Kosher salt and freshly ground pepper
Pita chips or crackers, for serving

Steps:

Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Heat 1 tablespoon butter in a large sauté 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. Remove all but 1 tablespoon of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapeños and sun-dried tomatoes; heat through, about 1 minute.
In a medium pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, whisking constantly, until thickened, about 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and parmesan. Season with salt and pepper.
Transfer to the baking dish. Sprinkle with more parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers.