Hot Greens Dip

This cheesy dip is brimming with artichoke hearts and collard greens. A dash of mustard gives it flavor and spice.

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4.5 by 2 people

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  • Makes: 20 servings
  • Prep: 25 mins
  • Bake: 40 mins 350°F

Hot Greens Dip

Directions

  1. Preheat oven to 350 degrees F. In a large bowl beat cream cheese, sour cream, havarti, mustard, and grated Parmesan cheese with a mixer until combined.
  2. Fold in spinach and artichoke hearts. Transfer to an 8-inch deep cast-iron skillet or 1 1/2-quart casserole. Bake, uncovered, for 40 to 45 minutes or until heated through. Sprinkle with Parmesan shards and serve with tortilla chips and/or flatbread.

From the Test Kitchen

To Make Hot Collard Dip:

Prepare as above except substitute cooked collard greens for the 10-ounce pkg of frozen spinach. To cook collard greens, in a 12-inch skillet heat 2 teaspoons bacon drippings or olive oil over medium heat. Add 6 cups trimmed and coarsely chopped collard greens; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat. Fold in collard greens with artichoke hearts and continue as directed in recipe.

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Nutrition Facts (Hot Greens Dip)

  • Per serving:
  • 120 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 30 mg chol. ,
  • 221 mg sodium ,
  • 2 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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Reviews (1)

2 Ratings
421 Days Ago
5.0
Love new ideas, holidays are getting close

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