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Hot Collards and Artichoke Dip

 Hot Collards and Artichoke Dip
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
24 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Hot Collards and Artichoke Dip (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.