Best 3 Hot Collards And Artichoke Dip Recipes
Indulge in a culinary journey with our delightful Hot Collards and Artichoke Dip, a symphony of flavors that will tantalize your taste buds. This versatile dish can be served as an appetizer, a side dish, or even as a main course. With two variations, the classic Hot Collards and Artichoke Dip and the lightened-up Greek Yogurt Hot Collards and Artichoke Dip, there's an option for every palate.
Prepared with fresh collard greens, tender artichoke hearts, a creamy base, and a touch of heat, the Hot Collards and Artichoke Dip is a guaranteed crowd-pleaser. For a healthier twist, the Greek Yogurt Hot Collards and Artichoke Dip swaps out the cream cheese for Greek yogurt, resulting in a dip that's just as delicious but lower in calories.
Please note that the full recipes, including ingredient lists and detailed instructions, can be found in the article linked above.
COLLARD GREEN AND ARTICHOKE DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- 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.
COLLARD GREEN AND ARTICHOKE DIP WITH BROWN BUTTER GRILLED COUNTRY BREAD
Steps:
- Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
- 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.
- Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
- 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.
- 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.
- 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.
- Heat a grill for cooking over medium-high heat.
- 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.
- 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.
HOT COLLARDS AND ARTICHOKE DIP
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. -Billie Williams-Henderson, Bowie, Maryland
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 24 servings (1/4 cup each).
Number Of Ingredients 9
Steps:
- In a large bowl, mix the first 7 ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 20-25 minutes. Serve with naan.
Nutrition Facts : Calories 190 calories, Fat 17g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 341mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
Tips:
- Choose fresh collard greens: Look for collard greens that are deep green in color and have no signs of wilting or yellowing.
- Wash the collard greens thoroughly: Collard greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them under cold water and remove any tough stems.
- Chop the collard greens finely: Finely chopped collard greens will cook more evenly and quickly.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the dip from burning.
- Cook the collard greens until they are tender: Collard greens should be cooked until they are tender but still have a bit of a bite to them.
- Don't overcook the artichokes: Artichokes can become tough if they are overcooked. Cook them until they are tender but still hold their shape.
- Use a good quality cheese: The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese that melts well.
- Serve the dip warm: This dip is best served warm, so it's a great appetizer for a party or potluck.
Conclusion:
Hot collards and artichoke dip is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy texture, cheesy flavor, and hint of spice, this dip is sure to be a hit with your guests. Whether you are serving it at a party, potluck, or just as a snack, this dip is sure to please everyone.
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