{ Swiss Chard + Artichoke Dip }

Oh swiss chard, you tender leafy green with the candy-coloured stalks– we love you and your versatility! Bring us all the entries, all the sides, all the appys with you in it. We’ll take your nutritious powerhouse and add you to a myriad of dishes, just because we can.

This creamy dip, for example– who would have thought it, but you are oh-so-delicious to nibble on with all those other garden veggies. A delicious incorporation of our favourite leafy greens.

Thank you Jessica Musslewhite for this tasty creation! (See more of her work at Mushrooms & Thyme blog) In the meantime, I hope you all enjoy this creamy combo and all the added flavour it brings to your life.

Swiss Chard & Artichoke Dip


  • 5-7 cups Swiss Chard leaves; cleaned with stems removed. Thinly slice stems and set aside and chop greens into 1 inch pieces*
  • 2 shallots, diced small (or ¼ cup onion)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 250 g light cream cheese
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 lemon, juice and zest of
  • 1 can artichoke hearts (14oz), drained and chopped
  • 2 tsp garlic powder
  • 1 tsp garlic salt
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste


  • In a large sauce pan, heat olive oil. Add shallot and garlic and sauté for 2 minutes. Add thinly sliced stems and cook for another 5 minutes. Add greens and cook until wilted (3-5 minutes). You can add a splash of water to help the process. Season with salt and pepper. Let cool. 
  • While the mixture is cooling, prepare the cream cheese mixture. In a small food processor, or hand mixture, blend together cream cheese, sour cream, mayonnaise, lemon juice/zest, garlic powder, garlic salt, cayenne pepper until smooth. Pour mixture into a large bowl and fold in artichoke hearts and Swiss Chard mix. Rest in the fridge for 1 hour before serving, or make night before. 
  • Garnish with fresh spring onion before serving. 


*The Swiss Chard stems and leaves are separated as they have different cooking times.