Hot Collards and Artichoke Dip Recipe

Hot Collards and Artichoke Dip Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

Anyone can pull off spinach and artichoke dip - so brighten it up using collard greens for a Southern twist. Serve this dish with warm garlic Naan or tortilla chips. —Billie Williams-Henderson, Bowie, Maryland

This recipe is:

Contest Winning

[X]

Rate Hot Collards and Artichoke Dip Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hot Collards and Artichoke Dip Recipe

Prep: 20 min. Bake: 25 min.

Yield: 24 Servings

20 25 45

Ingredients

12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup (8 ounces) sour cream
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1 cup grated Parmesan cheese
10 thick-sliced peppered bacon strips, cooked and crumbled
3/4 cup mayonnaise
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Garlic naan flatbreads, warmed and cut into wedges

Directions

In a large bowl, mix the first seven ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining mozzarella cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Serve with naan. Yield: 24 servings (1/4 cup each).

Nutritional Facts 1/4 cup (calculated without naan) equals 190 calories, 17 g fat (7 g saturated fat), 29 mg cholesterol, 341 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Originally published as Hot Collards and Artichoke Dip in Taste of Home June/July 2012, p61

Goat Cheese

A soft, easily spread cheese with a distinctively tangy flavor made from the milk of goats. Goat cheese is often found in Middle Eastern or Mediterranean cuisines. Common varieties include chevre, a very soft cheese or feta, a semi-soft cheese.