Recipe courtesy of Sam Carroll and Cody Carroll

Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread

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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 40 min
  • Yield: 6 servings
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Nonstick cooking spray, for the baking dish

18 ounces wheat beer 

1/4 cup cane vinegar 

1 bunch young collards, stemmed and chopped into bite-size pieces 

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped 

Three 8-ounce blocks cream cheese, softened 

1 teaspoon Cajun Select Seasoning, recipe follows

1 cup shredded part-skim mozzarella 

Dash hot sauce 

1 cup shredded Parmesan

Brown Butter Grilled Country Bread, recipe follows

Cajun Select Seasoning:

2 tablespoons granulated garlic

2 tablespoons paprika 

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon ground black pepper 

1 tablespoon sugar 

1 teaspoon dried basil 

1 teaspoon ground celery seed 

1 teaspoon dried oregano 

Brown Butter Grilled Country Bread:

1 stick salted butter

1 clove garlic, peeled and smashed 

1/2 French country baguette, sliced on a hard bias to make long pieces of bread 


  1. Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
  2. Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes.
  3. Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
  4. Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well.
  5. Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread.

Cajun Select Seasoning:

Yield: 1 cup
  1. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

Brown Butter Grilled Country Bread:

Yield: 6 servings
  1. Heat a grill for cooking over medium-high heat.
  2. Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat.
  3. Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more minutes.