ROASTED MUSHROOM AND SWISS CHARD DIP
Provided by Chef Mary Nolan
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Lay chard leaves in a single layer (as much as possible) on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper. In a bowl, toss mushroom with remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon kosher salt and thyme leaves and toss again. Sprinkle mushrooms over the chard leaves.
- Bake in oven for 10 minutes. Using a spatula, redistribute chard and mushrooms (chard will start to wilt and clump) for even baking. Return to oven and bake 5 more minutes. Remove from oven and allow to cool slightly. Transfer to the bowl of a food processor and add creme fraiche and lemon zest. Pulse until still slightly chunky but evenly mixed. Transfer to an oven-proof baking dish. Top with fontina cheese and place until broiler for 5 minutes or until golden brown and bubbly. Serve warm with Stacy's® Parmesan Garlic & Herb Pita Chips.
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Arian Shihab
[email protected]This looks delicious! I can't wait to make it.
Shelby Bear
[email protected]I'll have to try this recipe soon.
Trevor Helton
[email protected]Yum!
mizan khan
[email protected]This is my new favorite dip! It's so creamy and flavorful. I love dipping veggies and crackers in it.
Janell Woodard
[email protected]I'm not a huge fan of Swiss chard, but I really enjoyed this dip. The flavors all work really well together.
DARIUS MCDONALD
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love that it's a healthier alternative to other dips.
Joe Ntimpa
[email protected]I made this dip for a potluck and it was a huge success. People were raving about how delicious it was.
mohamed shahin
[email protected]This recipe was a hit at my last party! Everyone loved the rich, savory flavor of the mushrooms and Swiss chard. I will definitely be making this again.