Hot Collards and Artichoke Dip
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 24 servings (1/4 cup each).
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
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12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry
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2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
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1 cup sour cream
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1 package (6-1/2 ounces) garlic-herb spreadable cheese
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1 cup grated Parmesan cheese
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10 thick-sliced peppered bacon strips, cooked and crumbled
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3/4 cup mayonnaise
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1-1/2 cups shredded part-skim mozzarella cheese, divided
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Garlic naan flatbreads, warmed and cut into wedges
Directions
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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.
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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.
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