Spicy Sausage and Swiss Chard Dip

Turn the oven broiler on high. In a small bowl, stir together the melted butter, minced garlic, basil, garlic powder, kosher salt, chili flakes, and pepper. Thinly slice the baguette on a bias and arrange on a baking sheet. Brush one side of the baguette slices with the garlic butter.
Broil for 3 to 4 minutes until golden brown. Flip the slices and brush the other side with the garlic butter. Broil again for 3 to 4 minutes until the bottoms are golden brown. Transfer the garlic crostini to a rack to cool. Set aside.

In a non-stick skillet, sauté the sausage until fully cooked. Drain the sausage and set aside. Remove the stems from the chard and finely dice. Cut the chard leaves into thin ribbons. You should have about 1 ½ cups finely diced stems and 6 cups loosely packed sliced leaves.
In a skillet, heat the olive oil and butter over medium high heat. Add the chard stems and sauté for 5 to 7 minutes until tender. Add the minced garlic and cook for another minute. Add the chard leaves and cook just until wilted. Transfer to a bowl and set aside to cool
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk together until smooth. Add the cooked sausage and chard along with 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese. Stir to combine.
Preheat the oven to 400°F. Transfer the dip to an oven safe dish. Top with the remaining mozzarella and parmesan cheeses. Bake for 20 to 25 minutes until the dip is bubbly, heated through, and the cheese is golden on top.
Serve the warm dip with the garlic crostini. Alternatively, serve this dip with tortilla chips. Enjoy!