Name: Hot Collards and Artichoke Dip
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry -; 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped -; 1 cup sour cream -; 1 package (6-1/2 ounces) garlic-herb spreadable cheese -; 1 cup grated Parmesan cheese -; 10 thick-sliced peppered bacon strips, cooked and crumbled -; 3/4 cup mayonnaise -; 1-1/2 cups shredded part-skim mozzarella cheese, divided -; Garlic naan flatbreads, warmed and cut into wedges -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hot Collards and Artichoke Dip

1. 12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry -

2. 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped -

3. 1 cup sour cream -

4. 1 package (6-1/2 ounces) garlic-herb spreadable cheese -

5. 1 cup grated Parmesan cheese -

6. 10 thick-sliced peppered bacon strips, cooked and crumbled -

7. 3/4 cup mayonnaise -

8. 1-1/2 cups shredded part-skim mozzarella cheese, divided -

9. Garlic naan flatbreads, warmed and cut into wedges -

How to cook deliciously - Hot Collards and Artichoke Dip

1. Stage

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.

2. Stage

Bake, uncovered, at 350° until heated through and cheese is melted, 20-25 minutes. Serve with naan.