Hot Collards and Artichoke Dip |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Anyone can pull off spinach and artichoke dip - so brighten it up using collard greens for a Southern twist. Serve this dish with warm garlic Naan or tortilla chips. Ingredients:
12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry |
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped |
1 cup (8 ounces) sour cream |
1 package (6-1/2 ounces) garlic-herb spreadable cheese |
1 cup grated parmesan cheese |
10 thick-sliced peppered bacon strips, cooked and crumbled |
3/4 cup mayonnaise |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
garlic naan flatbreads, warmed and cut into wedges |
Directions:
1. In a large bowl, mix the first seven ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining mozzarella cheese.
2. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Serve with naan. Yield: 24 servings (1/4 cup each).
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