Appetizers/ Featured

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 cΒ 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
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 mealΒ . 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.
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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5 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

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