Swiss Chard Artichoke Dip
1 cp cook Swiss chard
1 package frozen artichoke hearts cook per package directions or one can artichoke hearts drained and squeezed dry.
8 oz package of soft garlic-chive cream cheese
¼ cp each sour cream and mayonnaise
1/3 cp grated Parmesan cheese
½ tsp garlic powder
½ tsp red pepper flakes
To cook Swiss chard cut stems into small ½ pieces and saute in 2 tbls oil for 3 – 4 minutes over medium high heat. Chop leaves and to pan and saute an additional 4 -5 minutes.
Drain any excess liquid and add cream cheese cook till melted
Add remaining ingredients and cook till hot
Put into a serving bowl and serve with brusettea toasts, tortilla or bagel chips.
Pumpkin Butter Ricotta Spread.
11 ounces whole milk ricotta cheese
2/3 cp Pumpkin butter
2 tbls Caramelized shallots
2 tbls Dijon mustard
Mix the pumpkin butter, shallots and Dijon mustard till combined. Mound the cheese on a serving plate and top with the pumpkin mixture. Serve with brusetta toasts or bagel chips.
To caramelize shallots take 1 cp very thinly slice shallots and cook in 2 tbls oil in a small skillet over medium heat till browned and caramelized around 10 – 15 minutes