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

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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Yield: 1 Party Dip

Hot Collard & Artichoke Dip

Name: Hot Collard & Artichoke Dip
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1
Cuisine: Southern United States
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

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

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

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: 167Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 277mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 6g

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Author of Julia's Simply Southern

About Julia

Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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Sandra

Wednesday 2nd of January 2019

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.

Julia Jordan

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

Miz Helen

Tuesday 17th of January 2017

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

Lacy Farr

Monday 16th of January 2017

Can you use turnip greens instead of collards?

Julia's Simply Southern

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.

Missy

Friday 6th of January 2017

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!

I hope you enjoy it Missy!