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February 22, 2013
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This dip has surprise ingredient from the garden

This dip from Chevy Chase, Md., caterer Vered Guttman, has an unusual, almost smoky quality. Bet your guests won't be able to tell it's made with Swiss chard.

Serve on endive spears orcrostini.

Swiss Chard and Fava Bean Dip

Makes 3 to 31⁄4 cups

MAKE AHEAD: The fava beans need to be soaked in cool water overnight. The dip can be covered in an airtight container, with plastic wrap placed directly on the surface, and refrigerated for up to 1 day.


1 cup dried split fava beans (see headnote)

1 bunch Swiss chard ( 3⁄4 to 1 pound)

6 tablespoons olive oil, plus more as needed

1⁄2 teaspoon kosher salt, plus more to taste


Place the dried split fava beans in a bowl and cover with cool water. Cover with a plate and let sit overnight.

Drain through a fine-mesh strainer; discard the water. Transfer the beans to a medium saucepan and cover with water by 1⁄2 inch. Bring to a boil over high heat, skimming any foam from the surface. Reduce the heat to medium-low and cook for 11⁄2 hours, so the fava beans are completely soft and the contents of the pot resemble porridge.

Use your hands to tear the green parts off the stems of the chard. Discard the stems and coarsely chop the leaves. Squeeze out any excess moisture.

Heat the oil in a skillet over medium heat. Add the chard and cook for about 10 minutes, stirring once or twice, until it has darkened in color.

Transfer the Swiss chard with the oil to the bowl of a food processor; add the 1⁄2 teaspoon of salt. Use a fine-mesh strainer to scoop the soft fava beans into the processor, shaking out as much liquid as possible before each addition.

Puree to form a smooth, green and creamy mixture. Taste, and add salt as needed. The dip will thicken a bit as it cools.

Transfer to a bowl for serving. If not using right away, let the dip cool, then press plastic wrap directly on the surface to prevent discoloration. Refrigerate until ready to use (up to 1 day).

NUTRITION: Per tablespoon serving: 25 calories, 0 g protein, 2 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 35 mg sodium, less than 1 g dietary fiber, 0 g sugar

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The Record Courier Updated Sep 6, 2011 11:59PM Published Feb 22, 2013 10:58AM Copyright 2013 The Record Courier. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.