Bread Bowl Swiss Chard Dip With Crudities

Bread Bowl Swiss Chard Dip with Crudités

This fresh take on classic spinach dip brings the best of the season with bright Swiss chard leaves and deeply caramelized onions. For the silkiest texture and an extra boost of flavour, use premium, full-fat (14%) sour cream. 
Ingredients:
1 tbsp (15 mL) extra virgin olive oil, plus more to garnish
3 medium-size yellow onions, thinly sliced
2 garlic cloves, thinly sliced
Salt and freshly ground pepper to taste
1/2 large bunch green Swiss chard, stems removed and reserved for another use
2 cups (500 mL) 14% sour cream
1 tbsp (15 mL) strained fresh lemon juice
1 medium-size seeded sourdough oval, or other rustic loaf
Endive leaves, peeled and halved heirloom carrots, colourful cauliflower florets and sliced watermelon radishes, for serving

Directions:

Heat oil in a large frying pan over medium heat. Add onions and garlic. Season with salt and pepper. Cook, stirring occasionally and adding a splash of water if needed to deglaze pan, until onions are deeply caramelized, 25 to 35 minutes. Transfer to a plate and cool completely.

Bring a large pot of salted water to a boil. Cut chard leaves into 2-inch (5-cm) pieces—you should have about 5 cups (1.25 L). Boil chard until tender, about 2 minutes. Using a spider, transfer to a large bowl of ice water. Cool, drain and squeeze dry with hands. Transfer to a clean kitchen towel. Wring out chard to extract as much liquid as possible.

Finely chop chard, then transfer to a medium-size bowl. Finely chop cooled onions and add to bowl. Add sour cream and lemon juice. Stir until combined. Season with salt and pepper. (Dip will keep refrigerated in an airtight container for up to 3 days.)

To assemble, slice about 1-inch (2.5-cm) off top of loaf. Scoop out bread from the inside of the loaf so dip will fit inside. Transfer loaf to a large platter or serving board. Tear top and scooped out bread into bite-size pieces, then arrange around bread bowl along with vegetables. Transfer dip into bread bowl. Drizzle with olive oil and season with pepper. Serve immediately.

Serves 6 to 8