Hot Swiss Chard and Artichoke Dip

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This could be something a person could have as a snack at work with some vegetables, or for lunch, or for a snack with a movie, etc. Per 1 tbsp it has 19 calories, 1 g fibre, 3% vitamin C, 2% calcium so....it's got some benefits.  I don't have a picture because I made it a few years ago, but I remember it being nice. It's your kind of a more "everyday" version of the artichoke dip.

"This classic dip is lightened up and given a modern twist with ricotta and Swiss Chard and white kidney beans. Serve with any array of vegetables."

1 bunch Swiss Chard, stems removed
2 cans (each 14oz) artichoke hearts, drained and rinsed
3/4 cup rinsed, drained cannellini beans
1/2 cup ricotta cheese
1/3 cup sour cream
3/4 cup grated Parmesan cheese
1 tbsp olive oil
2 tsp lemon juice
1 clove garlic, minced
pinch each salt and pepper

Rinse swiss chard. Place in large pot with just the water clinging to the leaves; cover and cook over medium-high heat, stirring, until wilted - 2 minutes. Drain in sieve; squeeze out liquid, reserving about 1/4 cup.

In food processor, puree together Swiss chard and reserved liquid, all but 1 cup of the artichoke hearts, beans, ricotta, sour cream, all but 1/4 of the Parmesan cheese, olive oil, lemon juice, garlic, salt and pepper until almost smooth. Transfer to bowl. Stir in remaining artichokes.

Spread into 4-cup oven proof dish, sprinkle with remaining parmesan. Bake at 350 until browned and bubbly, about 35 minutes.

-From Canadian Living, January 2011

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