Artichoke and Collards Dip

Artichoke and Collards Dip

This luscious dip is best served hot and bubbly straight from the skillet, but be warned, it won’t last long! 

Artichoke and Collards Dip
Makes 6 to 8 servings
  • ¼ cup unsalted butter
  • ½ cup chopped sweet onion
  • 1 clove garlic, chopped
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream, room temperature
  • ½ cup shredded white Cheddar cheese
  • ½ cup grated Parmesan cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon hot sauce
  • 2 (15-ounce) bags thawed frozen collard greens, drained
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • Pita chips or tortilla chips, to serve
  1. Preheat oven to broil.
  2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook until soft. Add flour; cook, stirring constantly, until fragrant. Whisk in cream, stirring constantly, and cook until thickened and smooth. Add Cheddar, ¼ cup Parmesan, Worcestershire, smoked paprika, hot sauce, collard greens, and artichoke hearts, stirring to combine. Cook until just heated through.
  3. Top with remaining ¼ cup Parmesan. Transfer skillet to oven and broil on middle rack until bubbly and golden, about 2 minutes. Let stand 5 minutes before serving. Serve with chips.



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