Hot Collards and Artichoke Dip

Total Time

Prep: 20 min. Bake: 25 min.


24 servings (1/4 cup each)

Updated: Sep. 24, 2022
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
Hot Collards and Artichoke Dip Recipe photo by Taste of Home


  • 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


  1. In a large bowl, mix the first 7 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° until heated through and cheese is melted, 20-25 minutes. Serve with naan.

Nutrition Facts

1/4 cup (calculated without naan): 190 calories, 17g fat (7g saturated fat), 29mg cholesterol, 341mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.