Rainbow Chard Dip

This week's theme: summer entertaining. I'll be presenting a collection of dishes perfect for a summer dinner party. These dishes use seasonal ingredients and, importantly, can be made ahead of time so that once your guests arrive, you're not slaving away in the kitchen instead of enjoying the appetizer and cocktails with them.


This simple dip that makes a nice starter to serve with cocktails or wine before a meal. I served it with cut up pitas, but it could go with other things: carrot sticks, celery sticks, pretzels, potato chips, etc. The recipe I based it on called for sour cream. I intended to use nonfat plain Greek yogurt but ditched that plan when I discovered I accidentally bought blueberry Greek yogurt. Oops. So I used some milk and lemon juice instead, and it turned out just great.

Rainbow Chard Dip
Inspired by Swiss Chard Dip, Northeast Flavor

6-8 rainbow chard leaves, stems removed, leaves roughly chopped
8 oz. cream cheese
1/4 cup whole milk
1 tbsp. lemon juice
1 tsp. smoked paprika
Salt to taste
Pitas, cut vegetables or other dipping vessels

1. In a saucepan fitted with a steamer insert and filled below the steamer with water, steam chard covered over medium heat until it has wilted, about 5-10 minutes. Squeeze out moisture and set aside.

2. Combine chard, cream cheese, milk, lemon juice, paprika and salt in a food processor. Blend until combined. Chill in the refrigerator to firm up.