Hot Collards and Artichoke DipPosted: May 18, 2014
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.