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
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 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 shredded part-skim mozzarella cheese, divided
- Garlic naan flatbreads, warmed and cut into wedges
Reviews
I put it all in my food processor to blend, then baked. Turned out perfect and delish! :)
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.
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.
Just made this for a potluck this past weekend. Everyone loved it. Easy to make and very tasty. Served it with pita chips.
Outstanding!! I couldn't find frozen collards so I used a can, I had several requests for the recipe.
Outstanding!! I couldn't find frozen collards so I used a can, I had several requests for the recipe.
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.
Absolutely delicious, I used fresh collard greens as I grow them in my garden. I have passed this recipe on to my fellow foodies! Rosemary