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With turkey day and the holidays coming up, people are trying to find new things to cook, says chef Ryan Scott. His suggestion: a creamy dip with kale, Swiss chard and spinach served with garlicky sourdough crisps that people can snack on before the big feast. "Everybody loves dips!" he says. "It's fun and easy, and it's something that can sit." With all the greens in his, you're getting a good dose of veggies, too! 

Pro Tip from Ryan: If you want to use frozen greens instead of fresh, thaw them and squeeze out all the moisture before adding to the sauteed onion and garlic mixture. You'll need about 2 ½ to 3 cups of thawed, drained greens. 

For more dip inspiration, check out Ryan's Everything Bagel Hummus and Roasted Butternut Squash Hummus.  


For the Sourdough Crisps:
  • 3 tablespoons olive oil
  • 2 large cloves garlic, peeled and finely minced (about 1 tablespoon)
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 sourdough baguette, thinly sliced on the bias (diagonally)
For the Dip:
  • 2 tablespoons olive oil
  • ½ large onion, diced fine (about 1 cup)
  • 2 large cloves garlic, peeled and minced fine (about 1 tablespoon)
  • 1 bunch Swiss chard, chopped (about 3 cups loosely packed)
  • 2 bunches kale, stemmed and chopped (about 4 cups loosely packed)
  • One 8-ounce bag baby spinach
  • ⅓ cup white wine
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili flakes
  • ⅔ cup heavy cream
  • ½ tablespoon chopped capers
  • ¼ cup chopped pepperoncini peppers
  • 4 ounces cream cheese
  • ⅔ cup shredded Parmesan, plus 2 tablespoons for garnish
  • ⅔ cup shredded white cheddar, plus 2 tablespoons for garnish
  • Chopped scallions, for garnish


Serves: Makes 4 cups


For the sourdough crisps, preheat the broiler. 

In a large bowl, combine the olive oil, garlic, parsley, thyme, salt and pepper. Add the sliced sourdough and toss to coat, making sure every slice of bread has some garlicky oil on it. Place the slices on a parchment-lined baking sheet in a single layer and toast under the broiler until golden brown and crisp on one side, 3 to 4 minutes. Carefully flip the bread over and toast the other side until golden brown and crisp. Set aside while you make the dip. 

For the dip, in a large saute pan or Dutch oven, heat the olive oil over high heat. Add the onion and garlic and saute until the onion starts to become translucent, 3 to 4 minutes. Add the greens and wine and cover so the greens can start to wilt. Stir after 2 to 3 minutes, then continue cooking with the lid off until the greens are fully wilted and the wine has almost completely evaporated. 

Add the Dijon, salt, pepper, chili flakes, cream, capers and pepperoncini and stir well.  Cook over medium-high heat until the cream thickens and reduces by half, 4 to 5 minutes. Add the cream cheese in chunks, reduce the heat to low and stir until the cream cheese is fully melted and incorporated. 

Add the ⅔ cup of Parmesan and the ⅔ cup of cheddar, remove from the heat and stir until the cheese is fully melted and incorporated. Pour the dip into a mini crockpot, top with the remaining cheeses and scallions and serve with the sourdough crisps. 

Note: If you want to toast the dip, pour it instead into a small casserole dish and top with the remaining cheeses. Toast under the broiler until the cheese browns and the dip gets bubbly around the edges, 3 to 4 minutes. Garnish with scallions and serve with the sourdough crisps.