Appetizers

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

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.
 
 
How to make a dip with collard greens
 
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.
 
 
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Add collards, artichokes, sauteed vegetables, bacon, salt, pepper and half of the grated cheese and stir to combine.
 
 
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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

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!

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 Information:

Yield:

25

Amount Per Serving: Calories: 167 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 32mg Sodium: 277mg Carbohydrates: 6g Fiber: 2g Sugar: 1g Protein: 6g
 
Hot collard and artichoke is the perfect Southern style appetizer to ring in the new year #appetizer #newyear

 

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7 Comments

  • Reply
    Missy
    January 6, 2017 at 9:36 pm

    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!

  • Reply
    Lacy Farr
    January 16, 2017 at 8:22 pm

    Can you use turnip greens instead of collards?

    • Reply
      Julia's Simply Southern
      January 16, 2017 at 11:34 pm

      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.

  • Reply
    Miz Helen
    January 17, 2017 at 5:35 pm

    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

  • Reply
    Sandra
    January 2, 2019 at 1:24 am

    Just made this using your recipe after having collard dip on my last trip to the South. We loved it. We do mixed greens for Christmas, so I sautéed fresh collards and used leftover duck instead of bacon. It turned out pretty good. I was concerned that the collards might be bitter, but the flavor balance was perfect. I will definitely make this again.

    • Reply
      Julia Jordan
      January 2, 2019 at 12:11 pm

      Sandra,
      Your version of the recipe sounds delicious with the duck. I’m so glad you tried this dip and enjoyed it. Collards are a great vegetable to add into many dishes where possible. Happy new year.
      Julia

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