Roasted Mushroom And Swiss Chard Dip

• 1 bunch Swiss chard, tough middle stems removed
• 10 ounces crimini mushrooms, quartered (or smaller if mushrooms are large)
• 3 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh thyme leaves, chopped
• 1/4 cup creme fraiche
• 1 teaspoon lemon zest
• 1 cup grated fontina cheese
• 1 Bag Stacy's(R) Parmesan Garlic & Herb Pita Chips

1. Preheat oven to 425u0b0F. Lay chard leaves in a single layer (as much as possible) on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper. In a bowl, toss mushroom with remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon kosher salt and thyme leaves and toss again. Sprinkle mushrooms over the chard leaves.
2. Bake in oven for 10 minutes. Using a spatula, redistribute chard and mushrooms (chard will start to wilt and clump) for even baking. Return to oven and bake 5 more minutes. Remove from oven and allow to cool slightly. Transfer to the bowl of a food processor and add creme fraiche and lemon zest. Pulse until still slightly chunky but evenly mixed. Transfer to an oven-proof baking dish. Top with fontina cheese and place until broiler for 5 minutes or until golden brown and bubbly. Serve warm with Stacy's(R) Parmesan Garlic & Herb Pita Chips.

swiss chard, crimini mushrooms, olive oil, kosher salt, freshly ground black pepper, thyme, creme fraiche, lemon zest, fontina cheese, garlic

Taken from www.epicurious.com/recipes/food/views/roasted-mushroom-and-swiss-chard-dip-56389852 (may not work)