Name: Hot Collard & Artichoke Dip
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
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)

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In this post I’m sharing a wonderful Hot Collard & Artichoke Dip recipe.

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.

This hot cheesy dip is a crowd pleasing appetizer. Hot collard and artichoke dip is perfect to ring in the new year!

This hot dip recipe is easy to prepare with just a few minutes prep work then into the oven to bake until hot and bubbly. This dip is delicious served with toasted bread pieces or toasted chips.

Perhaps those collard greens will bring a bit of good luck as you ring in the new year.

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

Table of Contents

Southern Appetizer Recipes

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.

Hot baked collard and artichoke cheesy dip

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

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

Hot Collard & Artichoke Dip

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Hot Collard & Artichoke Dip

A warm party dip to ring in the new year. This Southern style Hot Collard & Artichoke Dip is cheesy and delicious!

Prep Time10

Cook Time55

Total Time1 5

Servings: Party Dip

Calories: 167kcal

Author: Julia Jordan

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

Instructions

Preheat oven to 350°F
Add the butter to a skillet and melt over medium heat.
Next, add the bell pepper and onion then saute for 10 minutes.
Drain the collards and artichoke hearts and set aside.
In a mixing bowl, combine the mayonnaise, cream cheese and sour cream with a hand mixer.
Next, add the collards, artichokes, bell pepper, onion, bacon, salt, pepper and half of the grated cheese. Stir to combine then add the mixture to a casserole dish.
Top with the remaining cheese then bake for 45 minutes, or until hot and bubbly.

Nutrition

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