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

Hot Collards and Artichoke Dip Recipe

Read Reviews
5 8 6
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


  • 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): 190 calories, 17g fat (7g saturated fat), 29mg cholesterol, 341mg sodium, 2g carbohydrate (1g sugars, trace fiber), 6g protein


  1. In a large bowl, mix the first seven ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-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

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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 21, 2015

"I put it all in my food processor to blend, then baked. Turned out perfect and delish! :)"

Reviewed Jan. 1, 2015

"I used fresh collards, steaming in water before adding to the other ingredients. Make sure to cut the collards into small pieces. Mine were precut, but the pieces were still too large."

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."

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."

Reviewed Jan. 4, 2013

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

Loading Image