This is a cooked dip, and a great way to use up the acres of chard you receive weekly from your friendly CSA without it actually tasting like you’re eating a meadow of leafy greens. This dip can serve as a meal. Serve with edible dipping implements: chips, pitas, raw cut veggies like carrots, celery, peppers, and radishes.

(Serves 4-6 people)
1/2 pound of fresh Swiss chard leaves or 8 cups fresh Swiss chard
1 can olives, chopped
1 can artichoke hearts, chopped
1 red pepper, chopped (a tomato in season would be lovely)
1 ½ cups cheese, shredded (any kind you like)
2 cloves garlic, chopped
Juice of 1 lime
Salt and pepper to taste.

Wash and steam Swiss chard until it is limp, then cut into small pieces. Wring out water, then place chard in a large cast iron pan, or whatever oven-safe vessel you’ll be baking the dip in. Add all other ingredients. Stir.
Bake at 350F for 20-30 minutes. Serve hot.