creamy chard dip
This recipe started as a lighter riff on spinach dip, but quickly became a regular part of my crudites rotation. The dip is creamy and rich, but the yogurt and leafy greens make it feel just virtuous enough. Using both cooked and raw jalapenos adds a little balanced heat and a subtle fresh crunch but if you’re particularly sensitive to spice, try removing the seeds and white ribs from inside the chilis to make it more mild. I know fish sauce might seem weird, but give it a chance because this doesn’t taste ‘fishy’ - it just adds a briny undercurrent of umami. I usually serve this with potato chips or vegetables, but it would make one hell of a sandwich spread.
yield about 1 3/4 cup
riffing
sprinkle with panko breadcrumbs and/or parm and broil until golden and toasty, 3ish minutes
use mature spinach instead of chard
swap lemon juice for vinegar
use low sodium soy sauce or tamari if you don’t have fish sauce
add a few chopped marinated artichoke hearts
1 bunch green Swiss chard (or curly kale, lacinato kale)
2 T extra virgin olive oil, plus more for serving
1 bunch scallions, finely chopped
2 garlic cloves, grated or finely chopped
1 jalapeno, finely chopped
1 ts granulated sugar or honey
1-2 ts sherry vinegar or apple cider vinegar
1 ts fish sauce
1 cup full fat Greek yogurt or sour cream
recipe prep
Separate chard leaves from stems and ribs. Finely chop leaves and ribs/stems, keeping them separate.
Warm 2 tablespoons olive oil in a saute pan over medium heat. Add chard stems and scallions, stirring occasionally until lightly caramelized and very tender about 10 minutes. Add garlic, half the jalapeno and sugar and cook another 3 minutes. Turn the heat down to medium-low and add chard leaves and 1/4 cup water to the pan and saute until the leaves are very wilty and tender, about 5 minutes. Remove from heat and add fish sauce, vinegar and remaining jalapeno.
Transfer chard to a medium bowl and let cool slightly. Stir in yogurt and add salt to taste. Serve warm, room temperature or chilled with a drizzle of olive oil on top.
a note This recipe calls for green Swiss chard. While the rainbow and red bunches will taste the same, the color will be less “creamy green dip” and more “ruddy brown thing” so I’d opt for kale if the green chard is unavailable.
do it ahead Dip can be made a day ahead and stored in the fridge. If serving warm, cover in foil and reheat in the oven at 350F for 15-20 minutes
