Back to Hot Collards and Artichoke Dip

Print Options


Card Sizes

Hot Collards and Artichoke Dip Recipe

Hot Collards and Artichoke Dip 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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: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


  • 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).

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.

Wine Pairings

Light-Bodied White Wine

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