Ingredients:
- 4 tbsp. unsalted butter, divided
- ¼ cup Fresno peppers, core and seeds removed, chopped
- ½ cup yellow onion, diced
- ¼ cup Texas Sweet & Hot Jalapenos, drained and chopped
- 2 tbsp. garlic, minced, divided
- 3 cups lightly packed Swiss chard, cleaned, stems removed, rough chopped
- 3 tbsp. all-purpose flour
- 2 cups whole milk
- ½ cup cream cheese, softened
- ½ cup sharp cheddar cheese, shredded
- ½ cup shredded Gruyère cheese
- Pinch of nutmeg
- 1 tsp. of Peppers of Key West Porky Pig Pork Seasoning
- ½ tsp. freshly ground black pepper
- 1 (14 oz.) can plain artichoke hearts,
- drained, rinsed, rough chopped
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- soft corn tortillas for Dipping
Directions:
- Preheat the oven to 375°F.
- Heat 1 tbsp. of butter in a medium skillet over medium heat.
- Add the Fresno peppers and onion and cook for 5 minutes until softened.
- Add the Texas Sweet & Hot Jalapenos and 1 tbsp. of the garlic and cook another minute until fragrant.
- Stir in the Swiss chard and cook for 3 to 4 minutes or until the greens have wilted.
- Season with salt and pepper and remove from the heat until ready to use.
- In a deep pot, heat the remaining 3 tbsp. of butter over medium heat.
- Once the butter has melted completely, whisk in the flour until fully incorporated. Continue to cook until golden in color, about 2 minutes.
- Gradually whisk in the milk until combined and smooth.
- Add each cheese, a little at a time, and stir until the cheese has completely melted.
- Add the nutmeg, Peppers of Key West Porky Pig Pork Seasoning, and pepper.
- Fold in the artichokes and Swiss chard mixture, then transfer to a greased 9- x 13-inch baking dish.
- In a small bowl, combine the panko and Parmesan cheese. Sprinkle the mixture over the top of the dip and bake for 20 minutes or until golden brown.
- Serve with warmed soft corn tortillas
