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Spicy Swiss Chard and Artichoke Dip

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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
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4 tablespoons unsalted butter, plus more for greasing the baking dish

2 tablespoons minced garlic 

4 slices thick-cut applewood-smoked bacon, diced 

8 cups (lightly packed) roughly chopped Swiss chard, stems removed 

One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped 

1/4 cup sliced pickled jalapenos, drained

1/4 cup sun-dried tomatoes, drained and finely chopped

4 tablespoons all-purpose flour 

2 cups milk 

1/4 cup ricotta cheese 

1/2 cup cream cheese, softened 

1 cup shredded sharp white cheddar 

1/4 cup grated Parmesan, plus extra for topping 

Kosher salt and freshly ground black pepper 

Tortilla chips, for serving 


  1. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon of the butter in a medium saute 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. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
  3. In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
  4. Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.
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