Warm Artichoke and Collard Greens Dip

Name: Warm Artichoke and Collard Greens Dip
Yield: serves 6 to 8
Ingredients: 4 tablespoons butter, plus more for greasing; 1 cup finely chopped onion; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 cup whole milk; 1 cup heavy cream; 2/3 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1/2 lemon; 1/4 teaspoon cayenne pepper; Dash Worcestershire sauce; Two 10-ounce boxes frozen collard greens, thawed and drained; One 12-ounce jar or can artichoke hearts, drained and coarsely chopped; 1/2 cup shredded sharp cheddar cheese

December 9, 2011

Gina: My friends call me the collard-green queen—I love to cook them up any and every way imaginable. So it was only a matter of time before I decided to replace spinach with collards in the classic artichoke dip. Ohmigoodness, the results were even better than I anticipated. If you want to surprise your friends with something delicious and unexpected, this is the appetizer to prepare. You can buy baked pita chips to serve with this dip, but they’re so fun and easy to make that you might just want to do it yourself (which also gives you a little more control over the amount of salt and oil used). This dip goes well with salsa and sour cream on the side.

Recipe notes

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