Collard Green And Artichoke Dip Recipes

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HOT COLLARDS AND ARTICHOKE DIP



Hot Collards and Artichoke Dip image

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

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

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.

MS. WINKY'S COLLARD GREEN DIP



Ms. Winky's Collard Green Dip image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 gallon canola oil
One 16-ounce package wonton wrappers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 1/2 cups cooked seasoned collard greens, strained well
4 ounce block mild Cheddar, hand-grated (do not use pre-shredded cheese)
4 ounce block Monterey Jack cheese, hand-grated (do not use pre-shredded cheese)
Salsa, for serving
Sour cream, for serving

Steps:

  • Heat oil in a deep-fryer to 350 degrees F.
  • Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
  • Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
  • Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
  • Gradually add cheeses and keep stirring until all ingredients are incorporated.
  • Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.

COLLARD GREEN AND ARTICHOKE DIP WITH BROWN BUTTER GRILLED COUNTRY BREAD



Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 26

Nonstick cooking spray, for the baking dish
18 ounces wheat beer
1/4 cup cane vinegar
1 bunch young collards, stemmed and chopped into bite-size pieces
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped
Three 8-ounce blocks cream cheese, softened
1 teaspoon Cajun Select Seasoning, recipe follows
1 cup shredded part-skim mozzarella
Dash hot sauce
1 cup shredded Parmesan
Brown Butter Grilled Country Bread, recipe follows
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 stick salted butter
1 clove garlic, peeled and smashed
1/2 French country baguette, sliced on a hard bias to make long pieces of 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.

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