Collard Green and Artichoke Dip

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 4 tablespoons butter
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1/4 cup all-purpose flour
  • 1 pint heavy whipping cream
  • 2/3 cup freshly grated Parmesan
  • 1/2 cup shredded Cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 2 (10-ounce) boxes collard greens, thawed and drained
  • 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped
Directions
  • Preheat oven to 425 degrees F.

  • Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.

  • Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.

  • Add mixture to a casserole dish. Bake for 15 minutes until golden brown.

  • Serve this dip with baked pita chips.


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    This recipe is featured in:

    The Best Kwanzaa Recipes