Hot Collards and Artichoke Dip Recipe

5 8 6
Hot Collards and Artichoke Dip Recipe
Hot Collards and Artichoke Dip Recipe photo by Taste of Home
Publisher Photo

Hot Collards and Artichoke Dip Recipe

Read Reviews
5 8 6
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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 (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 shredded part-skim mozzarella cheese, divided
  • Garlic naan flatbreads, warmed and cut into wedges

Directions

In a large bowl, mix the first seven ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-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).
Originally published as Hot Collards and Artichoke Dip in Taste of Home June/July 2012, p61

Nutritional 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.

  • 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 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 11x7-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).
Originally published as Hot Collards and Artichoke Dip in Taste of Home June/July 2012, p61

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Reviews forHot Collards and Artichoke Dip

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MY REVIEW
warfg User ID: 7920739 221009
Reviewed Feb. 21, 2015

"I put it all in my food processor to blend, then baked. Turned out perfect and delish! :)"

MY REVIEW
gooch621 User ID: 7069389 216543
Reviewed Jan. 1, 2015

"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."

MY REVIEW
Dlfnsrgr8t User ID: 6180675 126560
Reviewed Dec. 16, 2013

"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."

MY REVIEW
dtach@directcon.net User ID: 7088501 152112
Reviewed Jan. 15, 2013

"Just made this for a potluck this past weekend. Everyone loved it. easy to make and very tasty. Served it with pita chips."

MY REVIEW
kennedy22@hotmail.com User ID: 5774466 197320
Reviewed Jan. 4, 2013

"Outstanding!! I couldn't find frozen collards so I used a can, I had several requests for the recipe."

MY REVIEW
kennedy22@hotmail.com User ID: 5774466 197959
Reviewed Jan. 4, 2013

"Outstanding!! I couldn't find frozen collards so I used a can, I had several requests for the recipe."

MY REVIEW
kennedy22@hotmail.com User ID: 5774466 213185
Reviewed Jan. 4, 2013

"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."

MY REVIEW
simon1263 User ID: 6998816 197954
Reviewed Nov. 29, 2012

"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"

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