Friday, November 02, 2007

Hot Swiss Chard Artichoke Dip Recipe


This New Twist On An Old Favorite Is Perfect For Parties

Do you love hot spinach and artichoke dip?
My version of this popular appetizer is cooked on the stovetop instead of in the oven and uses chopped fresh Swiss chard leaves and stalks in place of frozen spinach. It's also packed with plenty of onion and garlic for extra flavor. The easy recipe, along with lots of other ideas for what to do with Swiss chard, is over on my kitchen garden blog--just click here.

You didn't know I have a kitchen garden blog?
You can learn why this Farmgirl Fare offshoot isn't just for gardeners here.

The best Swiss chard you'll ever eat is of course that which you grow yourself, and fortunately this versatile vegetable is extremely easy to cultivate. It's both heat and cold tolerant and even thrives in containers. My kitchen garden post,
How To Grow Your Own Swiss Chard & Why You Should, offers detailed growing tips and--thanks to all my fellow Swiss chard lovers--the comments section is full of all sorts of delicious ways to enjoy my number one leafy green. Do you have a favorite Swiss chard recipe you'd like to share?

© 2007 FarmgirlFare.com

11 comments:

  1. Hello neighbor!

    I stumbled into your blog while doing a search for a recipe. Felt so at home as I was going page to page seeing all your lovely photos, and then, to my surprise,
    saw that you live in Missouri.

    No wonder the pics made me feel at home!

    I too live in Missouri and have since 1960. We now live in a small little town with a population of just 1400 people, called Ash Grove.

    Anyway, just wanted to comment on your beautiful pictures and great sounding recipes.

    We love Chard also, and have it often so I can't wait to try this particular recipe.

    Keep shinin',

    DJ Sartin

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  2. I adore rainbow chard just about any way you can make it. This way is definitely a delicious one.

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  3. yummmmmm - looks like MORE! (old family line when you'd say - do you know what that food looks like - yeah - looks like more!).

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  4. This looks nice farm girl, really the other day in my blog I made a Dip too with artichokes but this different, I will try.xx Gloria

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  5. Thanks for talking about Swiss chard. I had all but forgotten a recipe of my father’s. I don’t remember what all of what was in it, but I’m going to go look it up. All I can remember of the recipe, is that it was made with Swiss chard and cream......and a few other things.

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  6. OH, this looks wonderful!

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  7. Oh I really should be growing my own chard. The arugula is growing good in the cold. I love, love dips like this. Thank you for reminding me too.

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  8. Hi Susan,
    Not on the topic of chard, which I love, thanks for the recipe. You have me baking bread again! I make the 4 hour baguettes pretty regularly. Today someone gave me a bread maker (freecycle)and I'm shocked at the inferior results. I only used it for the kneading and then baked the loaves on a stone, just like the baguettes, with rising on parchment paper, etc. Is there any way to get decent results with a bread maker or should I give it back? Thanks!

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  9. I cook swiss chard once a year for Thanksgiving. Now I have another way of doing this dish...after I grow my own, of course! ;)

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  10. Really enjoyed the recipe. I do a food blog round-up on Fridays and will give this a mention!

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  11. I put my chard in the food processor lately, then cook it in some oil, add half a tablespoon of molasses or so, and my family gobbles it up.

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