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Hot Collards and Artichoke Dip Recipe
Hot Collards and Artichoke Dip Recipe photo by Taste of Home

Hot Collards and Artichoke Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Hot Collards and Artichoke Dip in Taste of Home June/July 2012, p61

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Hot Collards and Artichoke Dip

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 16, 2013

"This dip is a big hit with friends and family and I am requested to make it constantly. I use the frozen collards, but if that's not available, I will use fresh collards, blanched and drained."

MY REVIEW
Reviewed Jan. 15, 2013

"Just made this for a potluck this past weekend. Everyone loved it. Easy to make and very tasty. Served it with pita chips."

MY REVIEW
Reviewed Jan. 4, 2013

"Outstanding!! I couldn't find frozen collards so I used a can, I had several requests for the recipe."

MY REVIEW
Reviewed Jan. 4, 2013

"Outstanding!! I couldn't find frozen collards so I used a can, I had several requests for the recipe."

MY REVIEW
Reviewed Jan. 4, 2013

"Outstanding!! I couldn't find the frozen collards so I used a can, it was a big hit and I had several requests for the recipe."

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