I guess I am a true Southerner. I just made my first collard greens dip. Yep, you heard me right! This dip is similar to spinach artichoke dip but I love the different flair the Collards give the dip. I literally could not stop eating this. It oozes with two different cheeses and is filled to the brim with artichokes and collards. I like to think this counted as my veggie of the day! Next time you need a special appetizer to bring to a party, make this dip!

COLLARD GREENS AND ARTICHOKE DIP
INGREDIENTS
4 tablespoons butter
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
1 pint heavy whipping cream
2/3 cup freshly grated Parmesan
1/2 cup shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
Dash hot sauce
Dash Worcestershire sauce
2 (10-ounce) boxes collard greens, thawed and drained
1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

DIRECTIONS
Preheat oven to 425 degrees F.

Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.

Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.

Add mixture to a casserole dish. Bake for 15 minutes until golden brown.

Serve this dip with baked pita chips

Print Recipe HERE