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Friday, January 6, 2017

Hot Collard & Artichoke Dip


This is an old time favorite of spinach & artichoke dip going Southern style with our beloved collard greens. So easy to prepare and delicious! A great way to use leftover greens.

Ingredients

  • 2 tbs Butter
  • 1 Red Bell Pepper, diced
  • 1 Onion, diced
  • 4 c Collard Greens, drained
  • 1 14 oz can Artichoke Hearts, drained
  • 8 oz Cream Cheese, softened
  • 8 oz Sour Cream
  • 1/2 c Mayonnaise, preferably Dukes
  • 1/2 c Cooked Bacon, diced (optional)
  • 8 oz Extra Sharp White Cheddar Cheese, grated and divided
  • 1/4 tsp Salt
  • Cracked Black Pepper, to taste
Preheat oven to 350 degrees.

Add butter to a skillet and heat over medium heat. Add bell pepper and onions. Saute for 10 minutes until peppers begin to soften.


Drain collards and artichoke hearts well. I used leftover collard greens from my New Year's Day meal . If you don't have leftover greens and have to use canned, I recommend a Southern style such as Glory, rinsed and drained well. 

In a mixing bowl, mix together cream cheese, sour cream and mayonnaise with a mixer.


Add collards, artichokes, sauteed vegetables, bacon, salt, pepper and half of the grated cheese and stir to combine.


Add mixture to a casserole dish and top with remaining cheese.

Bake at 350 degrees for 45 minutes until hot and bubbly. 











5 comments:

  1. Oh man this looks delicious and so in season right now! I am not a fan of mayo, but a little greek yogurt will do the trick in its place. Can't wait to try it!

    ReplyDelete
  2. Can you use turnip greens instead of collards?

    ReplyDelete
    Replies
    1. You should be able to, however I have not tried that myself. As long as you have greens and a savory flavor, you should be fine.

      Delete
  3. I just love the collards in your recipe! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday. We look forward to seeing you again real soon!
    Miz Helen

    ReplyDelete

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