Hot Collards & Artichcoke Dip

This recipe adds a Southern twist to the standard spinach and artichoke dip. Serve this dish with warm garlic naan or tortilla chips.


Prep: 20 min.   Bake: 25 min.    Makes: 24 servings (1/4 c. each)

• 12 oz. frozen chopped collard greens (about 4 c.), thawed and squeezed dry
• 2 jars (7 1/2 oz. each) marinated quartered artichoke hearts, drained and chopped
• 1 c. (8 oz.) sour cream
• 1 pkg. (6 1/2 oz.) garlic-herb cheese spread
• 1 c. grated parmesan cheese
• 10 thick-sliced peppered bacon strips, cooked and crumbled
• 3/4 c. mayonnaise
• 1 1/2 c. (6 oz.) shredded part-skim mozzarella cheese, divided
• garlic naan
• flatbreads, warmed and cut into wedges

1. In a large bowl, mix the first 7 ingredients and 1 c. mozzarella cheese until blended. Transfer to a greased 11 in. x 7 in. baking dish. Sprinkle with remaining mozzarella cheese.
2. Bake, uncovered, at 350 degrees for 20-25 min. or until heated through and cheese is melted. Serve with naan.