Collard Green and Artichoke Dip
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 321
- Total Fat
- 27
- Saturated Fat
- 17
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 90
- Sodium
- 358
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.