Chard Dip Appetizer

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Chard Dip Appetizer

 

1 (12-ounce) package Green Chard, trimmed and cleaned variety

1 1/2 cups low-fat sour cream

4 ounces cream cheese

1 (1.4-ounce) package Knorr vegetable recipe dry mix

1/4 teaspoon garlic powder

1/4 teaspoon Tabasco sauce

1 teaspoon veggie Worcestershire sauce

1 teaspoon lemon juice

2 green onions with tops, finely chopped

1 (8-ounce) can sliced water chestnuts, rinsed, drained and finely chopped

Dippers: carrot, celery, jicama, broccoli and radish; chips, pita chips,

baguette slices, crackers

 

 

 

Heat a 12-inch nonstick skillet over medium heat. Add chard straight from

package and cook, stirring frequently, for 2-3 minutes, until wilted but still

bright green. Chard should wilt without added water, but if it begins to stick,

add 1 tablespoon of water to the pan. Transfer wilted chard to a cutting board.

When cool enough to handle, mass it together and chop it very finely.

 

While chard is cooling, in bowl of electric mixer, mix sour cream and cream

cheese until well blended. Mix in dry mix, garlic powder, Tabasco,

Worcestershire and lemon juice. Stir in onions and water chestnuts (don’t use

electric mixer on these or they will pulverize). Squeeze chard with hands to

drain any excess water and add chard to bowl. Stir to mix well.

 

Transfer to an airtight container and refrigerate for 8 hours, or even better,

overnight. This will allow the dried vegetables in the mix to hydrate and for

the flavors in the dip to blend well. (If you make this dip and serve it

immediately it will not achieve full flavor.)

 

Serve with carrot, celery, jicama and tortilla chips to dip.

 

 

Source: Cut n Clean Greens

Formatted by Chupa Babi: 06.16.08

 

A classic, well-loved dip gets a lively update with a few flavorful tweaks and a

nutritious burst of chard.

 

For a fancier presentation, hollow out a round loaf of rye, pumpernickel or

Hawaiian Sweet Bread and place the dip in the hollowed center. Use the plucked

out bread as dippers. For an elegant buffet-style presentation, hollow out a

purple cabbage and present the dip in the hollowed cavity of the cabbage.

 

For a gorgeous rainbow effect for a buffet table, serve as dippers cherry

tomatoes (red), strips of bell pepper (orange and yellow), blanched florets of

broccoli (green), blue corn tortilla chips (blue), and purple cabbage as the

serving shell. For a white accent, add jicama and blanched cauliflower florets.

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