Warm Swiss Chard Parmesan Dip


  • 1 large bunch Swiss chard (about 1 lb)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • ¼ cup water
  • 1 package (8 oz) cream cheese, softened
  • 1 container (5.2 oz) garlic-and-herbs spreadable cheese, softened
  • 1 log (4 oz) chèvre (goat) cheese with herbs, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 cups shredded Parmesan cheese (8 oz)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pita chips or crackers, if desired



  1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove stems and ribs of Swiss chard; chop. Coarsely chop leaves; set aside.

  2. In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 30 seconds or until lightly browned. Stir in chopped Swiss chard stems and ribs; cook 2 minutes. Add water. Cover; cook 5 minutes, stirring occasionally, until chard begins to soften. Add chopped Swiss chard leaves. Cover; cook 4 to 6 minutes longer or until leaves are wilted and tender. Drain well.

  3. In large bowl, mix cream cheese, garlic-and-herbs cheese, goat cheese, sour cream, mayonnaise, 1 1/2 cups of the Parmesan cheese, the salt and pepper until smooth. Gently stir in Swiss chard mixture. Spoon into baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

  4. Bake uncovered 25 to 30 minutes or until bubbly. Serve warm with pita chips.



Source: www.bettycrocker.com/recipes/warm-swiss-chard-parmesan-dip/2769f071-0b16-40cd-a864-3c2d260a9201