Friday, November 2
Hot Swiss Chard Artichoke Dip Recipe
Do you love hot spinach and artichoke dip? 
This New Twist On An Old Favorite Is Perfect For Parties
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? 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,
, 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
Posted byFarmgirl Susanat11:05 AM
Labels:dips and dressings,recipes,Swiss chard,vegetables,vegetarian recipes
12 comments:
DJ Sartin11/02/2007 5:40 PM
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
- See AlsoYotam Ottolenghi's vegetarian mezze recipes | Food151 Simply Sensational Soup RecipesBest Sweet Potato RecipesWell Seasoned: A Year's Worth of Delicious RecipesHardcover
Susan from Food Blogga11/02/2007 5:52 PM
I adore rainbow chard just about any way you can make it. This way is definitely a delicious one.
LindaSue11/02/2007 8:30 PM
yummmmmm - looks like MORE! (old family line when you'd say - do you know what that food looks like - yeah - looks like more!).
Gloria Baker11/03/2007 9:19 AM
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
Anonymous11/03/2007 4:40 PM
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.
Paula11/04/2007 11:34 AM
OH, this looks wonderful!
Riana Lagarde11/04/2007 2:17 PM
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.
Anna Banana11/04/2007 8:43 PM
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!East Meets West Kitchen11/05/2007 4:13 AM
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! ;)
Chef JP11/08/2007 7:23 AM
Really enjoyed the recipe. I do a food blog round-up on Fridays and will give this a mention!
Anonymous3/03/2009 12:19 PM
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.
anonymous2/06/2017 10:05 AM
This was a wonderful part of our super bowl spread this year. :)
December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.
Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.
Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!
Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.
I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.
I look forward to hearing from you and hope you enjoy your e-visits to our farm!
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