Baked Swiss Chard and Artichoke Dip

Ingredients:

• 60 g unsalted butter + extra for greasing the pan
• 6 cloves garlic, crushed
• 4 thick slices of applewood-smoked bacon, diced
• 8 cups coarsely chopped Swiss chard, stems trimmed
• 1 can (400g) canned artichoke hearts, washed, dried and coarsely chopped
• 1/4 cup pickled jalapeño rings, chopped
• 1/4 cup sun-dried tomatoes, drained and finely chopped
• 1/4 cup flour
• 2 cups whole milk
• 1/4 cup ricotta
• 110 g cream cheese, softened
• 1 cup grated sharp white cheddar
• 1/4 cup grated Parmesan cheese, plus extra for topping
• Pita chips or crackers, for serving

Preparation:

1. Preheat oven to 190°C and grease a 22x32cm baking dish.
2. In a large skillet, heat 1 tablespoon butter over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crisp, another 5 minutes. Drain most of the bacon fat from the skillet, reserving only 1 tablespoon. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the artichokes, pickled jalapeños, and sun-dried tomatoes; cook through for about 1 minute.
3. In a medium saucepan, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Pour the sauce into the chard mixture. Stir in the ricotta, cream cheese, cheddar, and Parmesan. Season with salt and pepper to taste.
4. Transfer to a baking dish. Sprinkle with additional Parmesan cheese. Bake until golden brown and the cheese mixture is bubbling, about 20 minutes. Serve with pita chips or crackers.