Adapted from Everyday Food
4 slices bacon, thinly sliced crosswise
1 medium yellow onion, diced medium
coarse salt, to taste
ground pepper, to taste
2 large bunches Swiss chard, de-stemmed and leaves coarsely chopped
1 teaspoon all-purpose flour
1 cup whole milk
1/2 cup sour cream
1 bar (8 ounces) cream cheese
1/2 cup grated Parmesan
Crostini, crudités, crackers or pita chips for serving
Preheat oven to 350º. In a large pot, cook bacon over medium heat until browned and crisp. Remove with slotted spoon to paper towels; pour off all but 1 tablespoon of fat from the pot.
Add onion to pot, season with salt and pepper, cook for several minutes until tender. Add chard leaves and cook, stirring occasionally, until it wilts completely and most of the water has evaporated from the pot.
Add flour, cook 30 seconds. Add milk, sour cream and cream cheese; stir over medium-low heat until cream cheese melts. Stir in bacon, 1/4 cup Parmesan, and adjust seasoning to taste with salt and pepper.
Pour mixture into baking dish; sprinkle remaining 1/4 cup Parmesan over the top of the dip. Bake 14 minutes, then broil for an additional 3 minutes until browned on top and bubbly. Let cool slightly before serving.
This article originally appeared in the Nov/Dec 2014 edition of the magazine.