When I think of New Year’s Eve. I think of dip. French onion dip, blue cheese dip, cream cheese and pepper jelly; it’s all about dip to me. I especially love a baked veggie dip like this one, because it’s dip that I can pretend is a square meal. Add a whole grain, baked pita chip or a multi-grain Scoop and it’s just down right health food.

For a cocktail party I had years go, I made a similar spinach dip, but I winged it and threw all the ingredients in the food processor and gave it a whirl. The problem was pureed greens like spinach just turn the whole dish green. It tasted fine, but no one was brave enough to try the swampy green muckity-muck. Please don’t do that – if you must add the spinach only after you process. But, I really suggest you follow the instructions below for creamy dip success. Tostitos Scoops optional but highly recommended .

Haaaaaappy New Year!

Baked Artichoke Dip with Chard and Kale

8 cups fresh Swiss chard, spinach or kale
1 clove garlic, minced
1 lemon’s zest
2 14-ounce jars artichoke hearts, drained and coarsely chopped
6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
3/4 cup low-fat sour cream
3/4 cup mayonnaise
1 tablespoon bottled cayenne pepper sauce (Or, 1 dried Everblossom chili, seeds removed, finely minced)
Salt & pepper

Preheat oven to 375 degrees. Butter or spray a 1 1/2-quart casserole dish with cooking spray and set aside.

Blanch the greens of your choosing in boiling water until wilted and bright green – a few minutes. Drain and squeeze out as much water as you can.

In a medium bowl, mix together all the ingredients with just 1 cup of the Parmesan. Place into the buttered casserole dish and bake for 30 minutes.

The last 5 minutes add the remaining 1/2 cup of parmesan to the top. Serve hot or cold!