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 DipMakes 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.Ingredients1 cup dried split fava beans (see headnote)1 bunch Swiss chard ( 3⁄4 to 1 pound)6 tablespoons olive oil, plus more as needed …