Tuesday, May 31, 2011
1/4c olive oil
1c onion, finely chopped
6 cloves garlic, minced
1 bunch Swiss chard, leaves & stalks separated and each chopped into small pieces
1 14oz can artichoke hearts, drained, rinsed, and chopped into small pieces
4oz chive & onion cream cheese spread (or plain cream cheese)
1/2c plain yogurt
1/4c mayo (I used Miracle Whip since it was all I had on hand)
1 1/2c Pecorino Romano, finely shredded
2 tsp Worcestershire sauce
Salt & Pepper to taste
Saute onion and chard stalks in olive oil until soft and onion is translucent. Add garlic and cook a minute or two more. Add chard leaves and artichoke hearts, then cover and cook until soft (remove lid if there is too much moisture). Add remaining ingredients and cook until soft and thick (10-15 minutes). Serve with crackers or bread and enjoy!
In My Kitchen Garden
I topped a burger with this for lunch yesterday and it was so yummy!!! Might try it as an out of the ordinary nacho topping too!!!