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
Hot Collards and Artichoke Dip
Prep Time
20 min
Cook Time
25 min
Yield
24 servings (1/4 cup each)
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
Directions
- 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.
- 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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