Name: Hot Collards and Artichoke Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 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

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

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Hot Collards and Artichoke Dip

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Yield:24 servings (1/4 cup each)

Prep:20 min

Cook:25 min

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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

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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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