Recipe remix! Here’s a favorite from #Snacks4Dinner mashed up with @brooklyndelhi’s ingenious saag paneer recipe that features their delicious, time-saving, and incredibly versatile Coconut Cashew Korma simmer sauce. The sauce yields plenty, so you can use some for this dip, and save the rest for dinner by adding cubed paneer, tofu, or your favorite protein to the leftovers and serving with rice and naan. Saag (+ Chard) and Ricotta Dip 1 bunch Swiss chard 8 ounces baby spinach 1 jar Brooklyn Delhi Coconut Cashew Korma simmer sauce About 1/2 cup good ricotta Optional Splash olive or other high heat oil Salt 2 tablespoons ghee or high heat oil like sunflower or canola 1 teaspoon cumin seeds 1 dried red chili pepper, broken in half or 1/4 teaspoon red chili powder or flakes For serving Your favorite flatbreads, crackers, chips, or crudités Brooklyn Delhi Mango Chutney, Tomato Achaar or Roasted Garlic Achaar Separate the leaves from the Swiss chard stems. Coarsely chop the leaves. Dice the stems if you’d like to use them as a garnish. Bring a pot of water to boil, then add the chard and cook until tender and bright green. Use a slotted spoon to transfer to an ice bath, and then repeat with the baby spinach. Drain the greens and gently squeeze out excess liquid. To make the chard stem garnish, heat the splash of oil in a skillet over medium-high heat. Add the diced chard stems and a few pinches of salt. Cook until softened and well caramelized. Combine greens with the Coconut Cashew Korma in a blender. Blend until smooth. If necessary, rewarm the sauce, then pour into a serving bowl. Dollop the ricotta over the sauce. Optional: To make a tadka, heat the ghee in a small skillet over medium-high heat. Stir in the cumin seeds and allow to sizzle, then the chili flakes. Remove from the heat once darkened slightly and fragrant, and immediately pour over the dip. Garnish with the chard stems, if using. Serve hot or warm, with your dipping vessel of choice.