I was planning to make my favourite spinach dip for bookclub this past week. As I was about to thaw some frozen spinach, I remembered a bunch of Swiss chard in the fridge and thought "why not?" This recipe is a slight adaptation from the original that was well-received, and the leftovers were great to take to an impromptu family get-together the next night. I love when things just work out like that! This hearty dip is creamy and cheesy with a little spicy kick. It can easily be made in advance and reheated before serving.

1/2 C steamed swiss chard

1 1/4 cups mix peppers, chopped

1 cup cream cheese

2 Tblsp milk

1/2 C Parmesan cheese

1/2 tsp crushed red pepper flakes

1/4 tsp salt

1/8 tsp peppers

1/4 tsp garlic

1/8 tsp nutmeg

In a small pot, saute peppers and Swiss chard until peppers soften. Add cream cheese and milk, and stir until melted. Add Parmesan cheese and spices, and stir to combine. Serve warm with baguette or crackers.