Hot Collards and Artichoke Dip

Hot Collards and Artichoke Dip

This is a delicious spin on a classic spinach and artichoke dip. I may even like the collards version better. Collards and artichokes are both nutrient dense foods, so I feel less guilty about indulging in this rich dip. I don’t think that using low-fat cream cheese, mayo, and sour cream would alter the taste much.

This dip is also wonderful as a sandwich spread. I smeared some leftover dip on a piece of baguette and sprinkled shredded carrots (pulled from my garden) on top. Yum.

Hot Collards and Artichoke Dip

1 smallish bunch of collards, washed well
1 14 ounce can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
1/4 teaspoon salt
1/4 teaspoon garlic powder

Preheat oven to 375° F.

Remove the stems and tough ribs from the collards and slice thin. In a pot of salted water, cook the thinly sliced collards until tender, about 10 minutes. Drain in a colander. Squeeze the remaining liquid from the collards and set aside.

In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, parmesan cheese, mozzarella cheese, salt, and garlic powder together. Mix in the prepared collards and chopped artichoke hearts. Pour mixture into a small baking dish that has been lightly coasted with cooking spray.

Bake at 375° F. for 20 minutes, or until heated through and slightly browned around the edges. Serve with toasted sliced baguette, toasted pita bread, or crackers.

You can prepare this dip up to a day in advance. Cover the dish with foil and place in the refrigerator until ready to bake.

5 Comments on “Hot Collards and Artichoke Dip”

  1. alifemoment says:

    Delicious dip! I love it! 🙂

  2. MamaD1xx4xy says:

    Looks great! There are so many greens to use in this dip, yet somehow spinach remains the “norm”. Nice use of collard greens!

  3. Katie says:

    I made this dip this past weekend and it was a hit! I can’t wait to make another batch. Great recipe, thank you!

    • Yay! I’m so glad it was a hit! I’ve been thinking about making another batch too! I’ll have to invite people over to share it, otherwise I will end up eating the whole batch by myself. : )

  4. […] I had fifty-gabillion bunches of collard greens that need to be cooked before I got another fifty-gabillion bunches from my CSA in a couple of days. The collards from my Pinckney’s Produce CSA are magical.  They are so tender and delicious. I have never had collards so good before. Well, I cleaned what I had in my fridge, and sliced them up very thin and cooked them in salted water until tender. I let them drain, with plans to freeze at least half of them (I needed another excuse to make the Hot Collards and Artichoke Dip). […]

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