I have a secret: I can’t say no to chips and dip. In fact, chips and vegetables are the two things I typically bring to a party. Which means that next time there’s a party (oh hey Super Bowl Sunday!), chips scoop up this easy, warm spinach dip with chard. Win-win.
In my experience, many store bought spinach dips are mostly white stuff with a few flecks of some green stuff. That’s not necessarily a bad thing, but I have a weird aversion to mayonnaise and sour cream and a strong affinity for vegetables. So, I love this recipe because it flips that ratio! This chard and spinach dip is mostly green stuff full of goodness, with some creamy cheesy white stuff. It’s super easy to make, has only nine ingredients, and is ready in 30 minutes. Does it get better than that?
Be sure to chop the greens finely to avoid stringy dip. In this recipe, the chard perfectly matches the smooth texture of the spinach. But if you don’t have chard, check the recipe notes below for a few suggestions. If you’re looking for a little kick, add some smoked paprika! This spinach dip recipe can easily be doubled (or tripled) to share with the masses. Plus, if there’s any dip leftover (hey, one can dream), it’s great with breakfast! I mix a few spoonfuls into oats and use it as omelette filling.
Easy Warm Spinach Dip with Chard
An easy spinach dip with chard and cream cheese. Ready in 30 minutes and perfect for a party!
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion or shallot
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 to 10 ounces fresh baby spinach, finely chopped (about 1 1/2 cups packed)
- 1 bunch chard, stems removed and finely chopped (about 2 1/2 cups packed)
- 4 ounces cream cheese
- 1/4 cup heavy cream
In a large pan, melt butter over medium heat. Add shallots, garlic, salt and pepper. Stir and cook 3 to 5 minutes until soft and fragrant.
Add chopped spinach and chard. Cook until wilted, about 3 minutes.
Remove from heat and transfer cooked vegetables to a fine mesh strainer. Squeeze out as much liquid as possible. Return vegetables to pan.
Over low heat, add cream cheese and heavy cream to the pan. Stir until well combined with vegetables, and slightly thickened, about 5 to 7 minutes.
Transfer to serving dish and serve warm.
Pat dry your greens before cooking (or use a salad spinner) to remove excess moisture. It will help reduce the liquid remaining after cooking the greens. You may even be able to skip the straining in step 3 above! If you’re looking to lighten up the recipe, use neufchatel cheese instead of cream cheese. It has a similar flavor and texture to cream cheese but a lower fat content. You could also substitute the heavy cream for whole milk and still get a smooth, rich, and delicious spinach dip.
I love corn tortilla chips with this dip, but you could also use rice crackers, carrots, sliced radishes, or celery.
CHECK THE FRIDGE
If you don’t have any on chard on hand, beet greens, turnip greens, or kale would be a pretty good substitute. The key to heartier greens is to chop them finely and cook them thoroughly so you get soft, tender greens in your spinach dip. Be sure to remove and discard the stems from these greens (or finely mince and cook them for added texture in the dip).